Buck-Wheat Pancake (Or Crepe)

• 12 cup buckwheat flour
• 12 cup whole wheat flour
• 1 12 cups milk
• 2 eggs
• 1 tablespoon molasses
• 1 tablespoon oil
• 1 pinch salt

1. Mix everything until thoroughly blended and there are no more lumps.
2. If batter is very bubbly, let it stand 1 hour in the refrigerator.
3. Preheat and oil your pan (I have a non-stick pan, so oil isn't necessary).
4. Pour some batter onto the hot pan, tilt it to spread the batter out evenly.Cook until bubbles are popped and the pancakes comes easily; flip.
5. Cook until bottom is golden.
6. Serve.
7. NOTE: Weird as that sounds, the real secret to flipping pancakes is to listen to it -- I find that generally, if it is stuck or doesn't come easily, it's not cooked enough.
8. When it'll be ready, you should have no problem.

flour, whole wheat flour, milk, eggs, molasses, oil, salt

Taken from www.food.com/recipe/buck-wheat-pancake-or-crepe-403343 (may not work)