For the buckwheat pancakes, first mix the baking powder, baking soda, flours, salt in a large baking bowl.
In another baking bowl, mix eggs, honey, buttermilk and butter. Add egg mixture to flour and fold in with a wooden spoon. Do not stir the batter too long, so it will remain a little lumpy.
Brush hot skillet with oil and pour in 1/4 cup batter per pancake. Leave enough space between pancakes.
Bake until the bottom is browned and bubbles on the top poke through the batter surface, then quickly flip to the other side and finish baking the buckwheat pancakes.
Preparation Tip:
Bring the buckwheat pancakes to the table sprinkled with yogurt or sour cream and cinnamon. If you like, you can also add a little cinnamon to the batter.
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