Buckwheat Cakes with Melted Butter

• 1 cup buckwheat flour
• 1 cup sifted all-purpose flour
• 1 tablespoo

In a mixing bowl, sift together all of the dry ingredients.

In another bowl, lightly beat the eggs and mix in the buttermilk and then ¼ cup of the butter.

Fold the egg mixture into the dry ingredients and blend well.

Cook the cakes on a well-buttered griddle.

Pour a little of the remaining clarified butter over each pancake and portion the creamed oysters and ham