Spughy, by your request, and for whoever else wants it--here's the recipe for the Buckwheat Pancakes I mentioned making. Off the internet at allrecipes.com, with my own input added!
1 cup buttermilk (although I never have it on hand so I mix milk with some plain yogurt and it comes out fine)
3 Tbsp butter, melted
6 Tbsp all-purpose flour (I've used whole wheat and it's been fine)
6 Tbsp buckwheat flour
1 tsp white sugar (I've used honey or brown sugar and it's been fine)
1/2 tsp salt
1 tsp baking soda
3 Tablespoons butter or oil for frying
In a medium bowl, whisk together the buttermilk, egg, and melted butter. In another bowl, mix together flour, buckwheat flour, sugar, salt and baking soda. Pour dry ingredients into the egg mixture. Stir until two mixtures are just incorporated. To make fluffier pancakes, let the mixture sit for at least about 15 minutes. Melt butter or oil on the griddle or frying pan and make pancakes!
This recipe makes some of the best buckwheat pancakes I've ever had, and apparently the batter keeps for a while too. I usually double the recipe, and either save some batter or you can wrap the "extra" pancakes individually in plastic wrap or aluminum foil when they've cooled and put them in the fridge or freezer then just pop them in the microwave or toaster to have another morning!