To recreate a typical Korean pancake mix, combine ¾ cup all-purpose flour with two tablespoons of cornstarch, two tablespoons of rice flour (not sweet rice flour), and around 1 tsp of garlic powder (or onion powder - or a combination of the two) with ¼-½ tsp salt. This yields around 1 cup of dry pancake mix which you can combine with ¾ cup liquid for the batter.