Combine dry ingredients: flour, salt, and baking powder in a bowl.
Whisk together the egg and buttermilk or 7-day “expired” milk. Add this mixture to the dry ingredients.
Melt butter and honey together and mix into the the batter. Can add more milk/buttermilk if batter seems too thick.
On a hot griddle or pan spoon out even scoops of batter to cook pancakes. When you start seeing bubbles form on uncooked side you can flip the pancake.
To freeze: Cook pancakes and allow to cool. Layer between wax paper and place inside a freezer bag- suck out all air. Pancakes should last for up to 3 months. Pop in toaster for 3 minutes to reheat.