Sunday Supper of Buckwheat Pancakes

I bought buckwheat flour a while back for a recipe I was making, so I thought I'd try making buckwheat pancakes for our Sunday supper. I had always imagined that buckwheat pancakes would be heavy and somewhat bitter. But I was quite surprised! These were much better than regular pancakes, with a pleasant complexity of flavor, and not heavy at all, but rather light and fluffy. The recipe is quick and easy, and makes about eight 6-inch pancakes.

1 large egg

1 1/4 cup buttermilk

3 Tbsp butter, melted

1/2 cup all purpose flour

1/3 cup buckwheat flour

3/4 tsp baking soda

1/4 tsp salt

Whisk the egg, buttermilk and melted butter together in a medium bowl. Whisk the flours, baking soda and salt together in a small bowl. Whisk the dry ingredients into the wet ingredients just until blended. Pour 1/3 cup batter onto a hot griddle sprayed with cooking oil spray, flip when the edges are dry and cook on the other side until done. Repeat until all the batter is used. Serve with butter and syrup.