1 pkg. yeast
1/4 c. water (warm)
1 egg
2 c. milk
2 c. biscuit mix

Soften yeast in warm water. Beat egg; add milk and biscuit mix. Beat with rotary beater until blended. Stir in yeast. Allow batter to stand at room temperature, 1-1 1/2 hours. Do not stir. Bake on lightly greased griddle or heavy skillet.

For uniform pancakes pour from 1/4 cup measure. Turn cakes when bubbles on surface break. Makes 2 dozen 4 inch cakes.