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Banana Buttermilk Buckwheat Pancakes

1 cup all-purpose flour
1/3 cup whole-wheat flour
1/2 cup buckwheat flour
2 tablespoons granulated sugar
1 teaspoon baking soda
4 teaspoons baking powder
2 large eggs, slightly beaten

1 1/2 cup buttermilk
1/2 cup milk

2 ripe bananas, mashed
1/4 cup butter, melted

1. Stir together flours, sugar, salt, baking soda and baking powder in mixing bowl.
2. Beat eggs in separate bowl; stir in buttermilk, milk, bananas and butter.
3. Add liquid mixture to dry ingredients, stirring just until blended well.
4. Heat greased griddle or skillet over medium heat or to 375*F (190*C). Griddle is ready when a few drops of water bubble and skitter rapidly around.
5. For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook pancakes until puffed, bubbly and dry around edges. Turn and cook other sides until golden brown.

Makes about 10 (4-inch) pancakes.

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