Slowly add dry ingredients to wet ingredient and mix until fully incorporated.
Let the batter rest 15-20 minutes, should slightly thicken.
Cook in buttered skillet until pancakes are nicely browned on one side - flip and cook til golden on the second side.
Notes
These keep well in the fridge for 3-4 days! Reheat in toaster or microwave.Top with: butter & syrup, peanut butter & syrup with a dash of cinnamon, yogurt & applesauce & syrup.