1. In a medium bowl, whisk the sugar with the buckwheat flour, pastry flour, baking powder and salt.

2. In a blender or food processor, pulse the eggs until lightly beaten. Add the flour mixture and blend until smooth. Let the batter rest at room temperature for 30 minutes or refrigerate overnight (see Note).

3. Meanwhile, divide the apples between two bowls. Add half of the cacao nibs to each bowl, and add the maple syrup to one of the bowls. Preheat the oven to 450˚.

4. In an 8-inch nonstick skillet, melt 1 tablespoon of the butter over medium heat, swirling the skillet to coat. Add a sixth (about ⅓ cup) of the apple-cacao-nib mixture (that wasn't mixed with the syrup) and cook for 30 seconds. Pour ¾ cup of the batter into the skillet and warm for 30 seconds.

5. Transfer the skillet to the oven and bake the pancake until lightly browned on top, about 8 minutes. Flip the pancake onto a plate and top with a sixth (about ⅓ cup) of the apple-cacao-syrup mixture. Repeat with the remaining batter. Serve the pancakes hot, with additional maple syrup for drizzling, if desired.

Note: The batter can be covered and refrigerated overnight after Step 2. Pulse the batter briefly in the blender before using.