Combine dry ingredients. Make a well in the centre. Whisk in wet ingredients. Chill batter in fridge for 1 hour.
Grease a frying pan and heat over medium-high heat; when hot add a large spoonfuls of batter to the pan. Cook 4 minutes or until bubbles begin to appear on the surface of the pancake, and flip over. Cook 2 minutes, or till golden brown. Repeat with remaining batter.