Buckwheat Pancakes

I make these every weekend, and believe that I have finally perfected the recipe. It's possible to simply buy a box of Hodgson Mills buckwheat and follow the directions on the box, which will give you a nice pancake. Or you can follow my recipe (honed over many months):

3C buckwheat flour
1tsp baking soda
1tsp baking powder
1tsp salt
4tbsp sugar
2C milk
2 eggs
several tbsp. melted coconut oil (or butter)

Whisk the dry ingredients together, then stir in the wet (which you have whisked together in a separate bowl). Cook in a large non-stick pan. Do you know how to test a pan for pancakes? Preheat the pan, empty (though not near birds, if you have any, since apparently the fumes can kill them. Don't think about what that implies for your own health.) When you think it might be hot enough, sprinkle some water on the pan. Does it evaporate immediately? Too hot. Does it sit there and boil? Not hot enough. Do the drops dance and skip about like lambs in spring? There you go!

Make all the pancakes. When you have eaten all you want, let the rest cool, then freeze them (stacked with pieces of waxed paper in between them) in bags in the freezer. During the week, before work, pop them into the toaster oven for a minute or so, and they will emerge as fresh as the day they were born.