Galettes de Sarrasin (Buckwheat pancakes)

3/4 cup flour (sometimes, for a change, I do 1/2 buckwheat and 1/4 chickpea)
roughly the same in water
chia seeds optional (acts as a binder or egg replacer... If you do use these, add another 1/4 cup water - the seeds can absorb up to 12 times their volume in water)
1/2 to 1 teaspoon sea salt

REAL buckwheat pancakes do not contain egg or any other flour than buckwheat. If you get the consistency right, and you have a good pan, they're great! Sometimes however, I add chick pea flour or I add chia seeds which acts as a binder - this is generally if I am cooking for someone else too as it generally ensures I won't have made the liquid too runny and therefore brittle pancakes! (I don't mind my pancakes being a disaster but I give myself a little more guarantee of success when cooking for others!!)
Just mix the salt into the flour then add the water, whisking.
Leave to stand for at least half an hour. You can keep this mixture for a long time in the fridge. (It keeps for less time with chia seeds in though so watch out!)

Heat a heavy based frying pan...when hot, add oil. Add any veg if desired (i.e garlic/ ginger/ onions/ leeks)
Pour the pancake batter over, on high heat, and tip the pan around and around to ensure an even spread and thickness of the pancake. Cook as long as desired. I flip mine and cook well both sides.

I generally eat these accompanied by mackerel paste or with broccoli and curry sauce or salad. If I could eat eggs, I'd serve it with a runny fried egg! Mmmmmmmm.....