Whisk together all of the pancake mix ingredients and store in an airtight container.
MAKE PANCAKES (will make about 3 small pancakes per person-- for 3 to 4 people- you can double the ingredients, if needed):
In a large bowl, add 1¼ cups pancake mix. In a separate bowl, whisk together the milk, butter and egg. Add to the dry mix and whisk until combined.
Heat a large skillet or griddle to medium-heat. Rub the surface with an oiled paper towel.
For each pancake, spoon 2 to 3 tablespoons of batter onto the hot surface, using the back of a spoon to spread the batter around.
Cook until the surface of the pancakes have some bubbles and a few have burst (1 to 2 minutes). Flip over and cool until browned on the other side (1 to 2 minutes more). Continue with more oil and the remaining batter. Serve warm with syrup.
Notes
Pancake variations:
Buttermilk: Add 1 1/2 teaspoons of baking soda to the mix. Use buttermilk in place of milk.
Yogurt: Add 1 1/2 teaspoons baking soda to the mix. Replace the milk with 2/3 cup plain low fat yogurt and 1/3 cup milk.
Whole Grain with Yogurt: Replace the all purpose flour with 1 1/2 cups whole wheat flour, 3/4 cup cornmeal and 3/4 cup wheat germ + 1 1/2 teaspoons baking soda. Replace the milk with 2/3 cup plain low fat yogurt and 1/3 cup milk.