Sift the flour and salt into a large bowl. Add the remaining ingredients and use an immersion blender to fully blend. If you don't have an immersion blender, you can simply put all the ingredients together in a blender.

Let stand for 10 minutes.

Heat a non-stick frying pan or well-seasoned cast iron frying pan over medium heat. If you're clutzy, stick with a small pan and small pancakes. If you're feeling more confident in your pancake-flipping skills, scale up.

Melt 1 tsp butter into the pan and swirl the melted butter to fully coat the bottom of the pan. Pour roughly 1/2 cup batter into the pan and swirl the pancake batter to create a thin layer. Let the pancake cook until little bubbles appear throughout, then use a large spatula to flip the pancake. Let the second side cook another minute, until both sides are golden brown, then remove from the pan. Repeat with remaining pancake batter.