Winter buckwheat pancakes

I set out looking for a recipe for breakfast, but kept finding vegan, gluten-free or crêpe recipes. But what I wanted was a warm, filling winter pancake using buckwheat flour. And, as an added twist, I wanted to eat them with sliced bananas and a thin spread of all-natural peanut butter. So I had to play around to come up with this recipe.

Dry
1 1/4 cup buckwheat flour
3/4 cup flour
1 tsp baking soda
1/2 tsp salt
2 tsp sugar
1 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ground ginger

Wet
1 egg, beaten
2 tsp melted butter
3/4 cup plain yogurt
1 cup milk

In a large bowl, mix together the dry ingredients. Make a well in the center and pour in the wet ingredients. Stir until just mixed and flour 'disappears'. Don't worry if it's a little lumpy.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot with maple syrup, peanut butter and sliced bananas.