Place buttermilk, egg, oil, and honey into the 40-ounce processor bowl and blend for 30 seconds. Add the buckwheat flour, all-purpose flour, baking soda, sugar, and salt to the bowl and continue to blend for 30 seconds. Allow the batter to set for 2 hours or refrigerate overnight.
Spoon batter onto a hot, lightly oiled griddle over medium heat and cook until small bubbles form and the tops of the edges dry. Flip and cook until pancake center is puffed and springs back when gently pressed.
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