In a bowl, combine the mix with 1 cup milk, 3 eggs, and 3 tbsp melted butter. Stir until smooth. Let batter rest 15 minutes.

Stir again before cooking. Add up to 1 cup more milk/water until the batter reaches your preferred thickness.

Preheat a nonstick pan/griddle over medium-high heat. Grease generously with spray oil or butter. 

Scoop 1/4 cup batter per pancake onto the hot pan. Cook until the edges look set.

Flip when a spatula slides underneath easily. 

MIX KEEPS IN FRIDGE FOR 3 DAYS.

ALWAYS THIN WITH WATER/MILK BEFORE COOKING.