Add all the wet ingredients (eggs, water and oil) in a bowl and mix with an electric beater for about 3 minutes.
Sift the dry ingredients (flour, salt and baking powder) and beat for another 3 minutes until the batter is smooth.
Let the batter rest for at least 20 minutes.
Place a large 12-inch skillet over medium heat. I usually prepare it with a light spray of oil.
Gently pour about half a cup of the batter into the centre of the pan while swirling the pan around to coat it evenly.
Once bubbles begin to form and the bottom is golden, flip and cook the other side. Don't overcook, but just enough so that it's golden brown. Roughly 30-40 seconds per side.
In a small bowl, combine cinnamon and sugar. Squeeze a little lemon juice on the pancake if you wish and sprinkle with cinnamon sugar. Roll it up and serve immediately.