2 cups Bisquick baking mix
2 eggs
1 cup milk

HEAT griddle or skillet; grease if necessary. Beat all ingredients with wire whisk or hand beater until well blended.

POUR batter by scant 1/4 cupfuls onto hot griddle.

COOK until edges are dry. Turn; cook until golden brown.

Makes about 13 pancakes.

Variations:

Bran Pancakes: Increase milk to 1-1/3 cups. Fold in 1/2 cup bran cereal shreds. Makes about 16 pancakes.

Sweet Cornmeal Pancakes: Increase milk to 1-1/3 cups. Beat in 1/2 cup yellow cornmeal and 2 tablespoons sugar. Makes about 16 pancakes.

Whole Wheat Pancakes: Increase milk to 1-1/3 cups. Beat in 1/2 cup Gold Medal whole wheat flour. Makes about 15 pancakes.