Beat eggs well. Add Baking & Pancake Mix, salt, and pepper and whisk, beat or blend until smooth.
Prep additions before melting ½ TBSP butter in 6 to 8” pan on medium heat.
Add ¼ to ⅓ cup batter (depending on pan size), sprinkle herbs and cheese on top, and swirl to cover bottom of the pan (like cooking a crepe).
When bottom is set and top is not quite set, gently flip and cook about 30 seconds longer.
Save the rest of the batter in a mason jar in the refrigerator and have a quick bite in the mornings. Batter will store in the refrigerator for 4 days. Shake it well before pouring out of the jar.
Chef’s Note: for a wonderful breakfast in a hurry, try some crispy bacon or prosciutto crumbled into the pancake. Or after removing from the pan, spread with soft cheese like Boursin, while still warm, roll up and enjoy.
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