1 cup all-purpose flour
1/3 cup whole-wheat flour
1/2 cup buckwheat flour
2 tablespoons granulated sugar
1 teaspoon baking soda
4 teaspoons baking powder
2 large eggs, slightly beaten
1-1/2 cup buttermilk
1/2 cup milk
2 ripe bananas, mashed
1/4 cup butter, melted
Stir together flours, sugar, salt, baking soda and baking powder in mixing bowl.
Beat eggs in separate bowl; stir in buttermilk, milk, bananas and butter.
Add liquid mixture to dry ingredients, stirring just until blended well.
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 10 (4-inch) pancakes.