Buckwheat Pancakes

2 c. buckwheat flour

3/4 c. all-purpose flour

1 tsp. salt

2 c. buttermilk

1 tsp. baking soda

1 tbs. water

2 to 4 tbs. buttermilk

In a medium bowl, mix together the buckwheat flour, all-purpose flour, salt, and buttermilk. Let this batter sit overnight in the refrigerator. Dissolve baking soda in water and add to batter right before cooking. Add small amount of buttermilk to batter so it will pour off spoon onto griddle. Serve hot.

Serves 6 to 8