Dissolve the yeast in the water.
Beat the egg in a bowl.
Add the milk and biscuit mix and beat with a rotary beater until blended.
Stir in the yeast.
Let stand at room temperature for 1 hour to 1 hour and 30 minutes without stirring.
Pour 1/4 cup batter for each pancake onto a hot, lightly greased griddle and cook until top side is bubbly.
Turn and brown on other side.