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Start preparation for these pancakes the night before. Buckwheat Buttermilk Pancakes 1 teaspoon active dry yeast 1 cup lukewarm water 1 1/2 cups buckwheat flour 3 tablespoons whole wheat flour 1 cup buttermilk 1/2 teaspoon salt Dissolve dry yeast the lukewarm water. Stir in the buttermilk, both flours, and salt, mixing well. Cover and let set overnight. 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. 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 12 (4-inch) pancakes.