1 c. sifted all-purpose flour
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
2 tbsp. sugar
1 c. unsifted buckwheat flour
1 egg, well beaten
1/4 c. butter, melted (or 1/4 c. salad oil)
2 c. buttermilk

Into medium bowl, sift all-purpose flour with salt, baking powder, baking soda, and sugar. Stir in buckwheat flour. Set aside.

In small bowl, combine egg, butter and buttermilk, mixing well. Add to flour mixture, mixing only until combined (will be lumpy).

Meanwhile, slowly heat griddle or heavy skillet. To test temperature, drop a little cold water onto hot griddle; water should roll off in drops. Use 1/4 cup batter for each pancake; cook until bubbles form on surface and edges become dry. Turn; cook 2 minutes longer, or until nicely browned on underside.

Serve warm, with butter and maple syrup. Makes 16 (4 inch) pancakes. NOTE: For thinner pancakes, increase buttermilk to 2 1/4 cups.