1 1/4 c. buttermilk
3 tbsp. butter, melted
1 lg. egg
1/3 c. buckwheat flour
1/2 c. all-purpose flour
3/4 tsp. baking soda
1/4 tsp. salt

Whisk buttermilk, butter and egg in bowl until blended. Combine flours, soda and salt in another bowl. Whisk buttermilk mixture into dry ingredients until just blended. Heat skillet, grease lightly with vegetable cooking spray. Cook until bubbles form, about 2 minutes. Turn over and cook additional 1 to 2 minutes more. Makes 12 pancakes.

HINT: If you have no buttermilk, use almost full amount of milk and small amount of vinegar.