Just add water. Makes 10 pancakes. Excellent source of calcium.

Enriched Flour Bleached (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Defatted Soy Flour, Leavening (baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Palm Oil, Dextrose, Buttermilk, Salt, Egg Yolk With Sodium Silicoaluminate, Egg White, Datem.

You will need: 1 Cup water. Instructions: (1) Heat: Heat skillet or griddle over medium-high heat or to 375 degree F. (2) Stir: Stir pancake mix and water in medium bowl with fork or whisk until blended. Pour by slightly less than 1/4 cupfuls onto hot greased skillet. (3) Cook: Cook until edges are dry, about 1 minute 30 seconds. Turn; cook until golden brown, about 1 minute 30 seconds. Waffles: Stir pancake mix, 1 cup water and 1 tablespoon vegetable oil until blended. Bake in heated waffle iron until steaming slows and waffle is golden brown. Remove carefully. Makes five 4-inch waffles. High Altitude (3500-6500 ft): No change. Betty's Tip: For a thicker pancakes, use a little less water. For thinner pancakes, use a little more water. Do not eat raw pancake batter.