Combine flour and next 3 ingredients in a bowl; whisk in 1 1/8 cups milk and egg, whisking until mixture is blended.
Grease heavy metal cookie cutters lightly, and place on hot (375°), lightly greased griddle. Pour pancake batter (approximately 2 tablespoons) into each cutter. Using tongs, remove cutters after 1 minute (cutters will be hot); cook pancakes 2 more minutes. Turn pancakes over, and cook 2 to 3 more minutes or until done.
Pecan Pancakes: Stir 1/2 cup chopped toasted pecans into batter. Proceed as directed.
Banana Pancakes: Stir 1 cup chopped banana (2 bananas) into batter. Proceed as directed.