Buckwheat Cakes

I don't remember exactly when grandma switched from regular pancakes to buckwheat, but I do remember her waking us up with the promise of these heavy cakes covered with honey that contained a bit of the honeycomb.

2 cups buckwheat flour
1/4 tsp. salt
1/2 cup sour cream
1 cup buttermilk
1 egg, slightly beaten
1 Tbsp. dark corn syrup
2 Tbsp. melted butter
1/2 tsp. baking soda

Beat all ingredients together until well blended, except baking soda. Add baking soda. Bake on preheated, well oiled griddle.