In a large bowl, lightly whisk the egg. Add the butter and milk and whisk until blended. Add the mix and whisk until the batter is blended but some small lumps remain; do not overbeat. Let stand for 5 minutes.
Heat a griddle over medium heat until a few drops of water flicked onto the surface skitter across it. Lightly grease the griddle with vegetable oil or spray with nonstick cooking spray and wipe off the excess.
Pour about 1/3 cup (80 ml) of the batter onto the griddle for each pancake. Cook until bubbles form on top and the batter is set, 2 to 3 minutes. Flip the pancakes and cook until golden brown on the other side, about 2 minutes more. Keep warm until all the pancakes are cooked. Repeat with the remaining batter, adding more oil to the griddle as needed.
Makes 7 or 8 pancakes.

Prepare the batter as directed for pancakes, increasing the butter to 6 Tbs. (3/4 stick/90g). Preheat a waffle maker according to the manufacturer’s instructions. Pour enough batter into the center of the waffle maker so it is almost full. Cook according to the manufacturer's instructions.
Makes about four 7-inch (18-cm) waffles.

Prepare the batter as directed for pancakes, increasing the butter to 6 Tbs. (3/4 stick/90g). Preheat a Belgian waffle maker according to the manufacturer’s instructions. Pour a heaping 1/3 cup (90 ml) of the batter into each well of the waffle maker and cook according to the manufacturer's instructions.
Makes six 4 1/2-inch (11.5-cm) waffles.

Williams Sonoma Gingerbread Waffle & Pancake Mix