In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Place in a large jar until ready to use. Will stay fresh in a jar up to 6 months. Freeze for up to a year.
When ready to make pancakes, preheat a griddle to 325°F, or a skillet over medium-high heat.
In a large bowl, add 2 cups (or 260 grams) of pancake mix, milk and egg. Add a dash of vanilla if desired. Mix with a wooden spoon just until most of the lumps are gone and the batter is smooth.
Coat the griddle (or skillet) with butter and then pour 1/4 cup batter onto the heated griddle. Cook the pancakes until bubbles appear, about 2 minutes. Flip the pancakes and cook the other side for 1 minute, or just until lightly browned.
Serve immediately or place pancakes on a baking sheet in the oven at 175°F to keep warm.
Freezer tip: Allow pancakes to cool and then place in a large ziptop bag. Place in freezer for use within 2 to 3 months. When ready to eat, reheat in the microwave or toaster oven for 30 seconds.Just add water: If you don't have milk or eggs on hand, you can just add 1 1/2 cups water. The taste and texture will change slightly, but it still works.