Prepare the buckwheat batter a day in advance. Place buckwheat in a bowl and cover with water. Adjust the amount of water so it's a few centimeters above the buckwheat. Leave it for a few hours, ideally overnight. The next day, drain and refresh with new water about 2 cm above the buckwheat level.

Transfer to a blender container, season with salt, a pinch of cinnamon, and curry. Blend to a smooth and homogeneous mass.

Heat a non-stick dry pan. After a while, pour some batter onto the pan. Cook over medium heat, covered, until set, about 3-5 minutes on each side. Repeat until all batter is used.

Serve the pancakes on a plate, hot or cold.