Whisk together 2 cups of the dry pancake mix, 1 ¼ c. milk, 3 Tbsp. melted butter and 2 large eggs and allow to sit for a few minutes to let the batter begin to react
While waiting, place your serving platter in the oven (this one by Le Creuset is great – love the handles and it’s oven proof), and preheat the oven to 225 degrees. This will keep your pancakes warm as you cook them without drying them out. If you’re using a stove top griddle (I like this one from Nordic Ware), turn on the heat and bring to desired temperature. To test, dip your fingers into a glass of water and drop the droplets from your fingers onto the griddle. If it sizzles slightly, it’s ready. Too much sizzle, the griddle is too hot – turn the heat down a little. If you’re using an electric griddle (this one by Presto is a good option – I love the removable handles), turn it on and let it get to temperature.
When your griddle is ready, place about ⅓ cup of batter onto the griddle for each pancake.
Cook until the bottom is brown and bubbles have formed on the top of the pancake.
Flip over and continue to cook until lightly browned.
Place the cooked pancake(s) on the warmed serving platter, and repeat until all the batter is gone.
Serve warm with butter and your favorite syrup