I want to make pancakes. I have a powder mix that needs only milk to be ready. However there is a note on the powder mix's box that says I can add an egg to the mix as well.
How safe is that? Are pancakes cooked enough to avoid risk of salmonella?
Eggs are completely safe in cooked food, and pancakes are cooked. Pancakes made from scratch have egg in the batter too. As long as you don't drink the batter, or more realistically, leave an uncooked bit in the middle of the pancakes, you're totally safe.
(And of course, it doesn't take much to kill salmonella, and a mL of uncooked batter right in the middle of a pancake has ridiculously small odds of getting you sick even if it's somehow still cold, but if you're trying to play by all the rules, then you should make sure they're fully cooked - you probably want that anyway.)
This isn't really a question about pancakes, it's about the risk of getting salmonella poisoning from eggs.
As to the likelihood of eggs having salmonella, you could start here:
In any case, since you're going to be cooking the pancakes, you should be fine. If you really want to be sure they're safe, you could check the temperature of your pancakes once they're done. Salmonella bacteria can be killed by a temperature of 160 F, so that's what you want to look for.
When using raw eggs to go with the Pancake. I suggest you use the pasteurized shell egg. That's the safest egg. Pasteurized eggs kill bacteria right through the center of the yolk and destroy all the bacteria and you don't have any risk.