How to cook
Beat the eggs with a whisk (I don't use a mixer for the pancakes). Add the water and flour and mix until it becomes homogenized. If it's still a bit thick, add some more water, so that it's able to spread across the pan.
Fry the material in a non-stick pan. Add a few drops of oil to the 1st, 3rd and 5th pancake. Flip them over once they're able to be easily separated from the pan and fry the opposite sides.
Whoever knows how, can flip the pancakes in that familiar style that may end up with them stuck to the ceiling or on the floor. I personally flip them using a wooden spoon.
Arrange the pancakes one atop the other in a plate. They are best served in a way appropriate to the occasion. Whenever the pancakes are for breakfast, I serve them with jam, cheese or sausage.
Whenever they are meant as hors d'oeuvres, I serve them with curd, cheeses and dill, or with meats.
If you don't have a non-stick pan, you can apply a bit of butter to yours. The pancakes acquire a delicious buttery taste in that case.