•  Put the flour and salt in a bowl.
• Add the eggs and oil.
• Whisk while pouring the water into the bowl in a steady stream.  After adding half the water, whisk the batter well until all the lumps disappear, then continue to add water while whisking.  the amount of water I have given is approximate.  Keep adding water until the batter is very runny: runnier than honey, but not as runny as water alone.
• Leave the batter to sit for at least 30 minutes,  You can make it the night before and store it in the fridge until needed.

To Cook The Buckwheat Pancakes:

• Heat a round crepe pan (a frying pan with very low sides)
• Brush the pan with a little olive oil.
• Either use a ladle, or pour the batter directly from the bowl (if you are feeling brave!), holding the pan in one hand and the batter ladle/bowl in the other. Tip the pan gently from side to side to cover the bottom of the pan.
• Place back on the heat and wait until the edges start to lift and the batter sets.
• Gently slide a wooden spatula underneath the pancake and slip it onto a plate.
• The pancakes can be stored on the plate in the fridge for up to 3 days if covered well with cling-film.