Leningrad special buckwheat pancakes

Combine all-purpose flour, buckwheat flour, baking powder, and sugar substitute in a large mixing bowl, whisking together to distribute the leavening agent evenly.

Create a well in the center of the dry mixture and add the beaten egg and 1 cup water, stirring until just combined into a slightly lumpy batter with no large dry pockets.

Fold in the 1 tbsp melted margarine until fully incorporated, being careful not to overmix—the batter should remain slightly thick and pourable.

Heat a skillet or griddle over medium heat and lightly grease with a small amount of margarine.

Pour approximately 1/4 cup batter onto the hot skillet for each pancake, spacing them about 1 inch apart to allow room for spreading.

Cook until the edges appear set and small bubbles form on the surface, approximately 2–3 minutes.

Flip the pancakes carefully and cook the second side until golden brown and firm to the touch, about 1–2 minutes.

Transfer the finished pancakes to a warm plate and repeat with the remaining batter, adding a small amount of margarine to the skillet as needed between batches.

Serve the buckwheat pancakes warm, allowing each diner to add traditional Russian accompaniments as desired.