Buckwheat Pancakes

1 cup (4 1/2 ounces) whole buckwheat flour 3/4 cup (3 1/8 ounces) unbleached all-purpose flour2 teaspoons baking powder1 teaspoon baking soda 1/2 teaspoon salt1 egg2 tablespoons molasses2 cups buttermilk1 tablespoon unsalted butter, meltedCombine the flours, baking powder, baking soda and salt in a medium bowl.In a smaller bowl, beat the egg lightly with the molasses. Whisk in the buttermilk and melted butter.Form a well in the center of the dry ingredients and pour in the wet ingredients. Stir in the batter swiftly with a few strokes, just until the dry ingredients are thoroughly moistened.Heat a nonstick griddle if you have one, or a heavy skillet, preferably cast iron. If your surface is not nonstick, brush it lightly with vegetable oil. When the surface of your pan is hot enough that a drop of water sputters across it, spoon the batter onto the hot surface a 1/4-cupful at a time. Let the pancake cook on the first side until bubbles begin to form around the edges, 2 to 3 minutes. You may need to adjust your heat up or down to get the pancakes to cook through without scorching the surface or being too pale.When the cakes are just beginning to set, flip them and let them finish cooking on the second side, until they're golden brown, about 1 minute more. Serve immediately, with butter and maple syrup.Makes 20 (3 1/2-inch) pancakes.Nutrition values per 2-pancake serving: 125 calories (21.6 percent from fat), 3 g fat (0.9 g saturated), 18 g carbohydrate, 2 g fiber, 5 g protein, 26 mg cholesterol, 375 mg sodium. "King Arthur Flour Whole Grain Baking" (2006 Countryman Publishing)