1/4 cup store-bought pancake batter (made to package instructions)
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
Whisk together the eggs, pancake batter, salt and pepper in a bowl. Melt the butter in a medium nonstick pan over low heat. Add the eggs and cook, stirring with a rubber spatula, until the eggs are mostly set, 3 to 4 minutes. Flip the omelet over itself and remove to a dish. Serve immediately.