Preheat the oven to 425°F.
Combine buttermilk pancake mix with water.
Stir until blended. Sprinkle with additional dry buttermilk pancake mix and knead for 5 minutes.
Coat a baking sheet with cooking spray.
Place dough on the center of the baking sheet.
Roll dough to a very thin, even thickness. Using a knife or pizza cutter, cut dough into cracker size squares.
The dough will want to puff up a little. Use a fork and pierce each square several times.
Sprinkle top with sea salt to taste (optional).
Place in the oven, bake for 12 minutes or until edges are light brown. The longer crackers cool, the crisper they become.
