Sift together dry ingredients then whisk to mix thoroughly. At this point you can put your dry ingredients into a 1L / ¼ gallon jar with a large opening and store in the pantry until required.
Add wet ingredients and stir (or shake if using a jar) until incorporated. Small lumps in the mix are ok. Allow to sit for 10 minutes.
Heat a light sprinkling of oil in a large non-stick pan over medium heat. Allow it to heat for about 5 minutes before putting in first pancake.
Drop ¼ cups of mixture into pan - an ice cream scoop works well. When bubbles appear and the top look mostly dry, carefully flip the pancakes. Cook other side for another minute or so. Don't overcook, or they'll end up dry.
For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
I use a large ice cream scoop to portion out my batter which makes it easy to portion and to drop them into the pan.
Using a 1/4 cup volume ice cream scoop, you'll get about 10 pancakes or using a 1/3 cup volume scoop will give you 7-8 pancakes.
Store the dry mix in the pantry for up to 3 months. Use a container at least 1 litre / 1/4 gallon with a large opening. It needs an airtight lid. Use plastic if kids will be using the jar to shake the pancake mix up.
Pancakes can be frozen. place a piece of baking paper between each, then place in a ziplock bag and an airtight container for up to 3 months.