Combine dry ingedients in trough. Combine liquids and mix with dry
ingredients. Cook over medium heat until pancakes are bubbly on top and
sides look dry. Flip and continue cooking until through, roughly 2 mins.

Cairn's notes: I've found this batter to be a bit runny so I usually omit
the water unless I've doubled the recipe. For a scrumptious version, add
diced apples sprinkled with a bit of cinnamon to the dinge. It tastes like
creamy apple pie and the smell is howling.