1 c. pancake mix
1 3/4 c. milk
3 tbsp. melted butter
2 eggs

Mix all ingredients with rotary beater until smooth. Lightly grease a 6 or 7 inch round skillet. Spoon about 3 tbsp. batter into hot skillet. Tilt pan to coat the bottom. Bake until bubbles appear. Turn pancakes gently and finish baking. Serve warm with syrup and butter or spread with confectioners' sugar. Makes about 18 pancakes.

HINT: Muffin batter should be lumpy. Stir with fork just enough to dampen flour. If over mixed, they will be tough, poorly shaped with tunnels inside.