buckwheat pancakes

this is my favorite pancake recipe, using soaked whole grains flours and some warming spices. this recipe stores well in a canning jar in the fridge, so you can make just one pancake whenever the mood strikes.

ingredients
2 cups buttermilk
3/4 cup whole wheat pastry flour
3/4 cup buckwheat flour
1 tsp baking powder
1 tsp baking soda
1 tbsp sweetener (maple syrup, agave nectar, or unrefined cane sugar)
1 tsp salt
3 tsp cardamom, nutmeg, and/or cinnamon (optional. not everyone likes spices, so leave 'em out if you want)
2 eggs
1/4 stick butter, melted

combine buttermilk and flours. leave covered on a kitchen counter for 12-24 hours. according to sally fallon, this soaking will break down the phytic acid in the grains, making the nutrients more digestible and available. also makes the pancakes really fluffy.
mix in all dry ingredients.
separate eggs.
mix egg yolks and melted butter and combine with the batter.
beat egg whites to soft peaks, then combine with batter.
cook pancakes on a preheated surface (i find that a cast iron pan works best because it is nonstick and gives the pancakes a really good texture). flip when bubbles start to form.