Pancakes: Preheat greased griddle to 375-400 degrees F. Whisk eggs and oil (to maintain a 0 g trans fat food, prepare using canola, corn or olive oil), gradually add water and mix. Let mix sit while griddle is heating. Pour and cook until puffed and full of bubbles, about 1 minute each side. Serve hot. Waffles: Mix ingredients with fork or wire whisk until blended. For thinner batter add more water. Pour batter into center of a hot, lightly greased waffle iron. Cook as directed by waffle iron instructions or until steam slows and waffle is golden brown. Remove carefully. Serve hot. For thinner pancakes add more water, for thicker add more mix. For low fat recipe add 2 tbsp of low fat yogurt in place of egg and oil. You may also try applesauce in place of yogurt. 6 - 4-inch Pancakes/Waffles: 1 cup mix, 2/3 cup water, 2 eggs, 3 tbsp oil. 12 - 4-inch Pancakes/Waffles: 2 cups mix, 1-1/3 cups water, 4 eggs, 6 tsp oil. 15 - 4-inch Pancakes/Waffles: full box mix, 1-2/3 cups water, 5 eggs, 7 tsp oil.