Ingredients
275ml/9½fl oz skimmed milk
1 free-range egg
pinch salt
1 tsp vegetable oil
55g/2oz wholewheat flour
55g/2oz buckwheat flour
1 tsp vegetable oil, for cooking
1 lemon, juice only
1 orange, juice only

Method
1. Place the milk, egg, salt and oil into a large bowl and mix well.
2. Sift the wholewheat and buckwheat flour into a separate bowl.
3. 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.
4. 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.
5. To serve, place a pancake onto a warmed plate and add a squeeze of fresh lemon and orange juice.