Buckwheat pancakes

1) Sift the whole-wheat and buckwheat flour into a bowl.
2) Place the milk, egg, salt and 1 tbsp oil into another bowl and mix well.
3) Add the milk mixture to the mixed flour gradually, whisking constantly until a smooth batter is formed.
4) Allow the batter to rest for thirty minutes..
5) Add a dash of oil to a very hot pancake pan or frying pan , pour on a ladle of the mixture and cook for 1-2 minutes until the top has bubbled all over. Turn and cook for a further 1 - 2 minutes until golden.
6) Remove from the pan and place between a sheet of tin foil which has been folded in half, to keep warm, while repeating the process with the remaining mixture.
7) Serve each one with a squeeze of fresh lemon juice.