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1. Mix buckwheat flour, whole wheat flour, baking powder, sugar, baking soda, and salt. Stir until well combined. Store in an airtight container for up to 6 weeks. To use, spoon into a measuring cup; level off with a straight-edged spatula. Makes 5 cups.
1. Combine buttermilk, egg yolk and melted butter in a mixing bowl. Add Buckwheat Pancake Mix. Stir just until combined but still slightly lumpy. Beat egg white with an electric mixer on medium speed until it forms stiff peaks. Gently fold beaten white into batter, leaving in a few puffs of egg white. Do not overbeat. Heat a lightly greased griddle over medium heat until a few drops of water dance across the surface. For each pancake, pour about 1/4 cup batter onto hot griddle. Cook over medium heat for about 1-1/2 minutes per side, until pancakes are golden brown, turning to cook second side when pancake surfaces are bubbly and edges are slightly dry. Serve immediately. Makes 10 pancakes.