Heat the sugar over medium high-heat in the bottom of a heavy 2-3 quart saucepan. When the sugar starts to melt, start whisking the sugar. The sugar will clump up, but keep whisking. It will continue to melt. When the sugar is melted, stop whisking. You can swirl the pan to move the sugar around.

As soon as the sugar reaches the dark amber color, remove the pan from the heat and slowly pour in the hot heavy cream. Whisk until cream is incorporated and caramel is smooth. Whisk in the fleur de sel or Maldon sea salt flakes and the lemon juice.

2. Continue cooking the sugar until it reaches a deep amber color.

In a bowl, whisk the white until soft peaks form.

In a medium bowl, whisk together the buckwheat flour, baking powder, baking soda, salt, cinnamon and cardamon and set aside.

Store the salted caramel sauce in the refrigerator.

In a small bowl mix together the milk, egg yolk, maple syrup, vanilla extract and melted butter. Mix the liquid ingredients into the dry until just combined.

Fold the egg white into the batter.

Heat a griddle over medium heat. Coat the pan lightly with oil.

Pour the batter onto the griddle to form pancakes. Cook until small bubbles start to form on the top of the pancakes.

Flip the pancakes to the other side and cook until done, 1 to 2 minutes more.

Serve hot with salted caramell and pomegranates.