Mix the dry ingredients together with a mixer or food processor. Put into a sealed container or zip-loc bag.

Melt the butter.

Put the milk into a bowl, crack the eggs into the milk and whisk together. Add the melted butter and whisk.

Add the dry mix to the liquid gradually. Stir just enough to mix together, if you overmix the pancakes will be tough and not as fluffy.

If the batter seems too thick, add a little bit of milk and stir through.

Cook on a hot greased skillet or griddle, using about 1/4 cup of batter per pancake.

Cook until they bubble and look dry around the edge and then flip. Cook the second side about half as long.

Serve with butter and syrup and maybe some fresh fruit.