Whisk together flour, sugar, baking powder, and salt and put into an airtight container, such as a jar, lidded plastic container, or resealable plastic bag. Yield: 9 cups. Store in refrigerator (see note).
To Make Pancakes:
Heat a griddle over medium heat. In a medium-sized mixing bowl, whisk egg, milk, and oil together until combined. Add 1 cup of dry mix and whisk until just combined. Some small lumps will remain. Adjust consistency by adding more milk. Thick batter produces thick cake-like pancakes; thin batter produces thinner, crisper pancakes.
When griddle is hot, pour ¼ cup of pancake batter onto pan and cook for 3 minutes or until bubbles appear and do not disappear. Flip and cook for another 2 minutes or until cooked through. The length of cooking time will depend on how hot your griddle is and how thick you made the batter.
Notes
Any type of flour can be used, or a combination. Try all-purpose flour, white whole wheat flour, cornmeal, buckwheat flour, etc.
I recommend storing whole wheat flour in the refrigerator because of the higher fat content to prevent it from going rancid. Because of this, I also recommend that this pancake mix also be stored in the refrigerator.