Pancakes for dinner make sense when the pantry is bare except for baking mix. Use half the box tonight and sauté whatever vegetable you can find to go alongside, or cook plain with just butter and salt.

Serves 2. 20 minutes, 15 at the stove.

About 310 calories a serving, 10 g protein, 24 g carbohydrate, 23 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

1. Mix one and a half cups baking mix, one cup milk, and one egg in a bowl until just combined; small lumps are fine. Let the batter rest while you start the mushrooms.
2. Slice eight ounces of mushrooms and cook them in one and a half tablespoons butter over medium-high heat, stirring every minute or so, until they release their water and then brown, about eight to ten minutes. Season with a pinch of salt and pepper.8 min
3. Heat the remaining one and a half tablespoons butter in a large nonstick skillet over medium heat. Once foaming, pour in a quarter cup of batter per pancake and cook until the edges look set and bubbles form on top, about two minutes.2 min
4. Flip and cook the other side until golden, about one minute. Transfer to plates and top with the warm mushrooms.1 min

Note Swap mushrooms for any sautéed vegetable or omit entirely for plain butter pancakes. Leftovers keep three days in the fridge; reheat gently in a skillet. Serve with a runny egg on top or alongside a simple salad.

Fluffy dumplings cooked right in a simple broth: the fastest way to use up an opened box of baking mix and have dinner on the table in under thirty minutes. A warming, filling weeknight meal that tastes like more work than it is.

Serves 2. 25 minutes, 15 at the stove.

About 320 calories a serving, 22 g protein, 34 g carbohydrate, 16 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

1. Pour 4 cups of chicken broth into a pot and bring it to a gentle simmer over medium heat while you make the dumpling dough. Melt 2 tablespoons of butter in a small pan and cook 1 minced garlic clove and 1/4 minced small onion until soft, about 3 minutes, then set aside to cool slightly.5 min
2. Stir 1 1/2 cups of baking mix with 1/2 teaspoon of salt and 1/4 teaspoon of pepper in a bowl. Add the cooled garlic and onion to the baking mix along with 1/3 cup of cold water, stirring just until a shaggy dough comes together.
3. Drop spoonfuls of dough, about the size of walnuts, into the simmering broth one at a time. Once you have added half the dumplings, stir gently with a wooden spoon to prevent sticking.
4. Add the remaining dumplings and simmer gently for 8 to 10 minutes, stirring occasionally, until they float and are cooked through. The broth should remain at a gentle simmer, not a rolling boil.10 min

Note Swap dried thyme or sage for the fresh garlic if you prefer. Leftovers keep in the refrigerator for three days; reheat gently on the stove, adding a splash of water if the broth has reduced. Serve in bowls with crusty bread or a simple green salad on the side.

Baking mix makes a fast savory pancake that's more breakfast-for-dinner than breakfast. Topped with a fried egg and cheese, they're dinner when you have almost nothing else on hand.

Serves 2. 15 minutes, 12 at the stove.

About 300 calories a serving, 11 g protein, 34 g carbohydrate, 21 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

1. Mix 1 cup baking mix with 3/4 cup water, stirring until just combined. The batter will be thick and lumpy. Fold in 1/2 cup shredded cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
2. Heat 1 tablespoon butter in a large skillet over medium-high heat. When the butter foams, spoon four 3-inch pancakes onto the pan and cook for 2 minutes until the bottoms are golden. Flip each one and cook the other side for 1 minute until golden. Transfer to a plate and repeat with the remaining 1 tablespoon butter and batter to make four more pancakes.6 min
3. Crack 2 eggs into the same skillet over medium heat. Cook for 3 minutes until the whites are set but the yolks still jiggle, then slide onto the pancakes. Serve two pancakes with one egg per person.3 min

Note Swap sharp cheddar for any hard cheese you have. Leftover pancakes keep in an airtight container in the fridge for three days and reheat in a dry skillet. Serve with hot sauce or a simple salad with vinegar.