Master Chef of Some

One cup of mix.
3/4 cup of water.

Mix.

The hard part isn't getting the pancake batter ready. It's the cooking that really messes people up. There is an art to flipping pancakes that I think I finally mastered. The key is in the pan temperature. Sure, things like the amount of butter (not too much) and the spatula (a long flexible one) really help, but those are bonuses.

Too much heat, and the pancake sticks and overcooks while the top still is liquidy. Too little heat and well, I don't know. Too little heat and you get bored to death making a stack of pancakes.

Eggs are tricky too. Sure, any college boy can make some scrabbled eggs or an omellete, but those who can make eggs over-easy are the real pros. It's the same as pancakes really. It's all about having a medium fire and flipping at the right time.

I think i've truly mastered the breakfast foods. Now I just wish I could cook myself lunch and dinner.

Can't eat eggs, pancakes, omelletes and eggwiches all day.