For each mix, I followed the recipe on the back of the box for the most basic pancakes and the fewest pancakes.
Many of the recipes required the same mix-to-water ratio, but one required oil, milk, and an egg. I cooked all the pancakes for 1 1/2 minutes on each side, using about half a tablespoon of butter to grease the pan as needed. I also used about a quarter-cup of batter for each pancake.
To keep things as fair as possible, I also served all the pancakes the same way, with a half-tablespoon of butter and a drizzle of Maine maple syrup.