In large mixing bowl, combine dry ingredients, whisking to combine. If it's already bagged and ready to go, just go to next step.
In other bowl, combine wet team.
Add dry team to wet ingredients and stir just until mixed. Some lumps are okay.
Fry on hot, oiled griddle until brown and cooked through.
To make as a mix: Take a large ziptop bag or container and label it with the wet ingredients and the baking instructions. Measure out the dry ingredients into the bag. Seal and store until ready to use.Alternatively, you can freeze cooked and cooled pancakes. Just wrap short stacks in plastic wrap and place in a ziptop freezer bag.Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days.Nutritional values are approximate and based on 1/4 the recipe.