HELOISE Make pancake batter better by mixing in some club soda

Dear Heloise: In the 1970s, I went to pancake breakfasts in California and had some wonderful pancakes made with lemon-lime soda. I managed to get the recipe but have misplaced it through years of moving, etc.
Have you ever seen this recipe, or do you know where I can locate a copy? Charlene Sullivan, via e-mail
I have an old recipe from my mother, the original Heloise, for delicious pancakes and waffles made with club soda. Give it a try. You will need:
2 cups good biscuit mix
1 egg
1/2 cup oil
11/3 cups club soda
Mix the ingredients together until smooth and blended (but not too much -- don't overbeat).
Ladle some onto a hot waffle iron or griddle. You can't store this batter, so make only as much as you will use at one time, or cook extra waffles or pancakes and freeze them for later. Enjoy! Heloise
Dear Heloise: Your newspaper column contained a letter from a woman who can't handle pop-top cans. My husband, the rocket scientist, suggested turning the can upside down and using a can opener. Why didn't we think of that? Diane Moore, Davis, Calif.
Gee, I don't know! We also got an e-mail from L. Kindall that says, "For those elderly people who have trouble with the new 'flip-top' cans, I found that they can be opened with an electric can opener." Heloise
Dear Heloise: Especially now during the holiday season, do you have favorite table linens or sets of napkins that, despite laundering, have little spots still remaining? On white linens, try camouflaging the areas with tailor's chalk or regular blackboard chalk to hide the spots. Of course, it is not permanent, but at least you can use the linens that you wish to set your table with.
Many festive linens are now brilliant colors. Purchase an assorted box of colored chalks. Or, try permanent markers or felt-tip pens. Make certain to test in an inconspicuous area first for color match. These will not wash out, whereas the chalks will wash out. Chalk is inert, so it will not harm the fabrics. Debbie Soeffker, St. Paul, Minn.
Dear Heloise: Every two weeks, I make two dozen deviled eggs for a party. I used to use a fork to mash the yolks. Then one day I thought about my pie-crust cutter -- it worked wonderfully, no large clumps of yolks, and it cuts the whites better (when the eggs don't peel so well!). I also purchased a small ice-cream scoop to fill the whites. Now it takes me half the time to do the eggs. Susan Slay, Menard, Texas
XSend a money-saving or timesaving hint to Heloise, P.O. Box 795000, San Antonio, Texas 78279-5000, or you can fax it to (210) HELOISE or e-mail it to Heloise@Heloise.com. I can't answer your letter personally but will use the best hints received in my column.
King Features Syndicate