I followed the pancake recipe on the package of buckwheat flour by Hodgson Mills with a little adaptation. I used olive oil instead of butter and RICENOG instead of milk. Scrumptious...I think my fave buckwheat pancakes so far. So get out and buy a pack of Hodgson Mills buckwheat flour and prepare for a delicious stack of cakes! Props to our local SPRAGUE'S maple syrup.