Beat the eggs well with the sugar and salt. Dissolve the baking soda in the yoghurt and add to the egg mixture, then stir. Begin adding flour and water, alternating between them in small amounts.
If you want more pancakes, add more flour and water. The mixture should end up a bit more runny than the usual pancake batter, allowing you to make delicate and fragile pancakes. Oil a non-stick frying pan and pour in small ladles of the pancake mixture, spreading them out. Make all the pancakes this way.
If they tear, this means that you need to add a little more flour. For me, these are the best pancakes I have ever made - even after 2 days, they remain soft and juicy, if you cover them, of course.