Heat pan to medium high, add 1 TBSP oil and spread all around the pan. Lower heat to medium. Mix up dry ingredients*, mix up wet ingredients. Incorporate them together. Use ¼ cup batter for a 3 to 4 inch pancake. Additional water can be added if batter is too thick. Flip when bubbles form and pancakes are well browned on the first side. Finish cooking until pancakes are cooked all the way through, one to two minutes.
Chef's Note: Use a non-stick pan or griddle if you have one, and use lots of oil to grease the pan too!
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