Mix all above dry ingredients. Then slowly stir in enough water until pancake batter consistency is achieved. Pour all of the batter in a 10-inch heated skillet over medium heat. Flip pancake when air bubbles appear all over pancake. I like to flip it and take it off the heat after about 20 seconds and begin eating it directly out of the pan. It is still gooey in the middle which makes it strikingly similar to a molten lava cake. I like to top the pancake with 1 tablespoon Kerry gold grass fed butter. The pancake absolutely does not need syrup.