2 1/2 cups buttermilk or yogurt
2 eggs, separated
6 tbsp. melted butter
2 cups buckwheat flour
1 1/2 tsp. baking soda
1 tsp. baking powder
2 tbsp. sugar
1/2 tsp. salt

Combine flour, buttermilk or yogurt, sugar, melted butter and baking soda the night before. Beat well and set in a warm place overnight.

Next morning, beat egg whites until they hold a stiff peak.

Stir egg yolks into the flour mixture (from the night before) and add baking powder. Fold in the stiffly beaten egg whites.

Bake as you would pancakes on a hot griddle pan or well seasoned skillet; turn once when tiny bubbles form around edges. Cook for 1 or 2 minutes each side or until done.

Top with melted butter and maple syrup or jam before serving.