In 1 quart cup or small bowl, whisk yolks, butter and water. In medium bowl, beat whites until stiff but not dry. Put Griddle Mix in 2 quart cup or large bowl and stir in liquid ingredients until just blended; do not overmix. Gently fold in whites. Heat well oiled griddle or 12" skillet over medium heat. When hot but not smoking, pour scant 1/4 cup batter per pancake over griddle and cook until bubbles have formed across the top, 2 minutes. Turn cakes and cook 2 minutes.