It sounds very complicated.
Pancakes are so quick and easy. It take a few minutes to throw it together.
For every egg add a heaped tablespoon of any white flour.
Use an electric handheld whisk.
Add a big pinch of salt and a heaped tablespoon of sugar (I use 4 eggs for this but it’s all approximate).
Start whisking the mix and pour in milk, just a little, keep adding milk and whisking on high speed. The idea is to get a smooth paste before you add the remaining milk to desired consistency. This way is lump free.
If you want easy American pancakes it’s the same, except I separate the eggs and use just the yolks to make the batter, keeping it thicker. Whisk the white until foamy and stiff and fold them in. It gives the air you need for American pancakes, almost like a drop scone. You don’t need raising agents as the whisked egg whites do that. Nicer flavour too.
Cook either, straight away or make and store.
Hot pan, little oil spray, 1/3 cup of mix into pan and wait for bubbles to pop. Turn it over and it’s almost immediately ready to eat.
I make up to 30 pancakes every Sunday (large family).