Mix all the dry ingredients in a bowl and make a hole in the center.
Add the wet ingredients at the center and whisk from the center, adding the dry ingredients little by little to prevent lumps from forming.
Let rest for 30min in the fridge.
Place a bit of butter on a non-stick 25cm diameter pan over medium heat and add a ladle of the batter. Make the pan go super vertical so as to help it spread nice and thin.
When the edges become golden unstick a corner and flip it with your two hands carefully.