Combine ingrediets in a blender, food processor, bowl, or shaker container and beat until smooth.

To use: For each pancake, pour a small amount of batter into a hot, greased pan and cook over medim heat until bubbles form on the top. Flip and cook until the pancake is golden brown.

Variation: For thinner pancakes, use 1 egg and 1-1/2 cups of milk.

BERRY PANCAKES:

Combine ingredients and cook as for quick pancakes. Top with butter and syrup.

QUICK WAFFLES: Combine all ingredients and beat until smooth. Pour into the center of a hot waffle iron and close the lid. Bake until steaming stops.

For dessert or Belgian waffles: add 2 tb sugar to the recipe and serve the waffles with an ice cream or whipped cream topping.