Since buckwheat does not have gluten, these pancakes were very tender, almost delicate, but dense at the same time. I added a bit of my sourdough starter to the recipe to get the pancakes to puff up a bit. Since these pancakes are somewhat on the fragile side, keep them small when pouring your batter.
Since I really like the taste of buckwheat, this is a recipe I'll make again. I think I'll try adding some amaranth flour in place of part of the buckwheat since I love the nutty sweetness it gives to baked goods.
These pancakes go well with maple syrup, but I like them topped with just a bit of powdered sugar best.