OVERNIGHT BUCKWHEAT PANCAKES RECIPES

Steps:

• Heat a griddle or large skillet over medium-low heat. In a bowl, mix together dry ingredients. Beat eggs into 1 1/2 cups milk, then stir in 2 tablespoons melted cooled butter, if using it. Gently stir this mixture into dry ingredients, mixing only enough to moisten flour; don't worry about a few lumps. If batter seems thick, add a little more milk.
• Place a teaspoon or 2 of butter or oil on griddle or skillet. When butter foam subsides or oil shimmers, ladle batter onto griddle or skillet, making pancakes of any size you like. Adjust heat as necessary; usually, first batch will require higher heat than subsequent batches. Flip pancakes after bubbles rise to surface and bottoms brown, after 2 to 4 minutes.
• Cook until second side is lightly browned. Serve, or hold on an ovenproof plate in a 200-degree oven for up to 15 minutes.

Steps:

• Add the buckwheat flour, eggs, milk, salt, and 1 tbsp of butter to a blender. On a low setting, blend for 30 seconds. You can also whisk it in a large bowl. 
• Now add the water and mix again. Keep the batter aside for a couple of hours, or even better, overnight. 
• When you are ready to make the crepes, prep a non-stick pan or crepe with melted butter and warm the pan. Pour the batter to make a thin crepe and swirl the pan so that the batter covers all sides. If you are using an electric crepe maker, follow the instructions and swirl it. 
• Cook for two minutes, or until the surface has dried. You may see that the edges of the crepe begin to curl up slightly. Use a thin spatula to lift the crepe from the pan.
• Transfer the crepes to a plate and cover with a towel to keep them warm. You can also keep them in the oven if you are making a big stack of crepes. 
• Traditionally, crepes are served with cream and butter. You can also sprinkle icing sugar and berries on it. Enjoy!