While you're welcome to give this is a shot, it's probably going to produce tough pancakes. You will likely end up having to stir more in order to evenly distribute the leavener in the prepared batter than if it was mixed in with the dry ingredients. Lots of stirring when the wet and dry ingredients are mixed will develop gluten. In turn, gluten will make the pancakes tough. It's easier to make sure the leavener is completely incorporated if you mix it with the flour before the wet ingredients are added—before you have to worry about developing gluten. We hope that helps! Kye@KAF

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