Start by making dukkah topping (see tip). In dry, small frying pan, toast sesame and coriander seeds over medium heat until fragrant, about 2 minutes. Transfer to plate. In same frying pan over medium heat, add buckwheat groats and pine nuts. Toast, tossing often, until lightly browned, about 5 minutes. Transfer to cutting board and let cool 5 minutes.

Transfer toasted seeds to spice grinder or mortar and pestle and coarsely grind. Place ground seeds in medium bowl along with dried mint, thyme, and salt. With knife, chop groats and pine nuts as desired. Add to seed mixture in bowl and toss to combine. Set aside. Dukkah may be made ahead and refrigerated in an airtight container for up to 2 months.

For pancakes, to blender, add buttermilk, water, egg, and spinach and blend until smooth.

In large bowl, whisk together buckwheat flour and baking powder. Pour in spinach mixture and, using rubber spatula, fold mixture together. Mixture should be consistency of yogurt; if too thick, add water, 1 Tbsp at a time, to loosen. These pancakes are best on the thinner side; a thick batter will result in a thick and stodgy pancake.

In large frying pan, melt 1 to 2 tsp oil over medium heat. Add 3 to 4 Tbsp-sized puddles of batter to pan, taking care not to overcrowd frying pan, and cook until bubbles appear over surface of batter, about 2 minutes. Flip pancake and cook another 1 to 2 minutes, until puffed and cooked through. Transfer pancakes to a plate and repeat cooking process with remaining oil and batter.

To serve, stack 2 or 3 pancakes on a plate. Top with poached eggs and a good sprinkling of dukkah. Enjoy.