Mix all ingredients in a bowl using a whisk until smooth. You may wish to make the batter thinner by adding 1-2 tablespoons Water. Thinning slightly is OK, but do not thin it like crêpe batter.

Heat a frying pan (non-stick preferable) over medium heat, cook thin pancakes. Pour 1/4 cup batter into pan, swirl to enlarge, then cook for 1 minute or until light golden. Turn over and cook for 1 minute. Transfer to a plate. Cover to keep warm. Repeat with remaining batter. *Note: You do not need to brown them, but I prefer the pancakes slightly golden.