In a large bowl, mix together the buckwheat flour, regular plain flour, the spices, the sugar, baking powder, and salt.
Add in the egg, milk, and molasses.
Stir with a whisk until all ingredients are incorporated, and then stir a little bit harder a little bit longer to activate the baking powder and ensure the bubbles start to form so you get lovely, light little pancakes.
In a large, heavy-bottom frying pan, melt some butter or coconut oil to medium heat.
Spoon in the required amount of batter - I keep it fairly thick and only have little pikelet or silver-dollar-sized pancakes, but you can ladle out a larger pancake too.
When the bottom is golden brown and the edges look almost set, you can flip them. I often keep an eye on the heat as some will cook faster than others as the pan heats up. I adjust it as necessary. But when the other side is browned, they're ready to go!
Serve as-is in lunchboxes, or with syrup for breakfast. Also really good with raspberry chia jam!