Mix ships fresh at ambient temperature. Upon receipt, store unopened at room temperature for up to 18 months.

In a large bowl, whisk together the eggs, milk and butter until combined. Add the pancake and waffle mix and stir until the batter is just smooth; do not overmix, a few lumps are okay. Let the batter rest for 15 minutes.
Preheat a griddle or nonstick pan over medium-low heat until a few drops of water flicked onto the surface skitter across it. Grease the griddle or pan with butter, wiping off any excess.
Pour 1/4 cup (60ml) of the batter onto the griddle or pan for each pancake. Cook until bubbles form on top and the batter is set around the edges, about 2 minutes. Flip the pancakes and cook until golden brown on the other side, about 1 minute more. Keep warm until all the pancakes are cooked. Repeat with the remaining batter, adding more butter to the griddle or pan as needed.
Makes four to six 4-inch (10-cm) pancakes.

In a large bowl, whisk together the egg, milk and butter until combined. Add the mix and stir until the batter is just smooth; do not overmix, a few lumps are okay. Let the batter rest for 15 minutes.
Preheat a waffle maker according to the manufacturer’s instructions. Lightly grease with nonstick cooking spray, wiping off any excess.
Pour about 3/4 cup (180ml) of the batter onto the center of the waffle maker or fill according to the manufacturer’s instructions and cook according to the manufacturer’s instructions. Serve hot or warm with butter and maple syrup, if desired. Makes four to six 4 1/2-inch (11.5-cm) waffles.
For added flavor, fold some fresh sliced bananas into the pancake batter before cooking.

Williams Sonoma Brown Sugar Pancake & Waffle Mix