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In a large bowl, combine the eggs and sugar and whisk until fluffy.
Whisk in the melted butter, followed by the buttermilk.
Combine the flour and baking soda, add to the batter, and stir gently until combined.
Let stand for about 20 minutes—the dough will swell.
Heat a takke (griddle) to medium heat or place a large frying pan directly on the stove over medium heat, and lightly butter.
Ladle some batter onto the hot griddle or pan to make several 6-inch (15 cm) round griddle cakes.
Cook for 2 minutes or until bubbles appear on top and the bottoms turn golden brown.
Flip the griddle cakes and cook for 2 minutes more or until the other side is golden brown.
Transfer to a plate and keep warm.
Continue making griddle cakes, using the remaining batter and adding butter to the takke or pan as needed.
While the griddle cakes are cooling, make the buttercream by combining the softened butter, confectioners’ sugar, and granulated sugar in a bowl.
Spread buttercream on the warm griddle cakes and serve them folded in half.
Store leftover cakes without filling in an airtight container or cover with foil and refrigerate for up to 3 days.