I use Bisquik a lot. It's my go-to base for pancakes and waffles, as well as shortcakes and chicken tender breading. Unless I am making a specialty pancake or waffle recipe, I just think Bisquik makes good, fluffy treats. We eat waffles and pancakes on weekend mornings when we're home and have no plans. For a shower gift, I got Golden Malted Waffle & Pancake Flour from Williams-Sonoma and just over the weekend, I tried it out. You simply add milk, an egg and melted butter to the flour mix and you're ready for the hot griddle.
These cakes turned out very well, but different than Bisquik pancakes. They were thinner, which meant you could eat more :) And since the batter was quite thin, it made a lot of crispy, slightly sweet pancakes.