Have a clean, dry 32-ounce coffee creamer bottle ready.
Whisk or sift together the dry ingredients. Use a funnel to place the dry ingredients into the bottle. Store in a cool, dry place until ready to use.
To make pancakes – preheat a non-stick griddle. Whisk together milk, oil, and egg. Pour about half of the mixture into the bottle and place the lid on top and gently shake a few times. Open and add the remaining liquid. Shake vigorously for 30-60 seconds. (If there are any spots that aren’t mixing up, you can stick the end of a wooden spoon into the bottle to break it up.) The batter should be pretty smooth with a few remaining lumps. If it’s too lumpy, shake for another 30 seconds.
Working in batches, pour batter out onto griddle in 4-inch rounds. Let cook for a few minutes. When the edges look cooked and the top is full of bubbles, it’s time to turn them. Let cook on the other side until cooked through, a few more minutes. Repeat with remaining batter. Keep warm until ready to serve.