Buckwheat Pancakes

1 cup whole buckwheat flour
3/4 cup unbleached all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt (optional)
1 egg
2 tbs molasses
2 cups buttermilk
1 tbs unsalted butter, melted

Combine flours, powder, soda and salt in medium bowl. In a measuring cup add egg and molasses to buttermilk and mix well, whisk in melted butter. Form a well in center of dry ingredients and pour in wet ones. Stir batter just until dry are thoroughly moistened.

Heat griddle and oil if necessary -- water should sputter. Make pancakes with 1/4 cup of batter. Let pancakes cook until bubbles form on first side, about 2-3 minutes. Flip when just beginning to set and cook about 1 minute more. Serve immediately.

Makes 20 3 1/2 inch hearty pancakes