1/2 c. milk
2 tbsp. dry milk
1 egg (2 for a thinner crepe-type)
2 tsp. oil
1/2 - 3/4 c. pancake mix

Measure milk, dry milk, egg and oil into blender or bowl. Beat until egg is well blended. Add pancake mix. Stir or blend at low speed until mix is wet but some lumps remain. Cook on hot greased griddle or fry pan, turning when firm to brown the other side. These can be kept warm in a warm oven, or in a covered pan on low heat. Makes seven 4 inch pancakes.

Note: If there is batter leftover, it will keep one day in the refrigerator, or it can be made into pancakes, cooled and wrapped in foil to be frozen for later use. To reheat, leave in foil and place in 450 degree oven for 15 minutes. If using a toaster oven, unwrap them, brush with butter and toast as for light toast.