Soften dry yeast in warm water or compressed yeast in lukewarm water.
Beat egg; add milk and biscuit mix.
Beat with rotary beater until blended.
Stir in softened yeast.
Allow batter to stand at room temperature for 1 to 1 1/2 hours.
Do not stir.
Bake on a hot, lightly greased griddle or in a skillet.
Turn pancakes when top side is bubbly and a few bubbles have broken.
Flip only once.