Sift the wholewheat and buckwheat flour into a separate bowl.
Add the mixed flour to the milk mixture gradually
stirring constantly until a smooth batter is formed. Allow the batter to rest for thirty minutes prior to cooking.
Add teaspoon of oil to a hot pan
pour in an eighth of the mixture and cook for 1-2 minutes on each side
or until golden on each side. Remove from the pan and place between sheets of baking paper and keep warm while repeating the process with the remaining mixture to create eight pancakes.
To serve
place a pancake onto a warmed plate and add a squeeze of fresh lemon and orange juice.
