Place all the ingredients in a bowl and mix well (no need to sift the flours) - use a balloon whisk to mix it if the batter becomes clumpy
Heat up a tiny bit of oil in a frying pan (non-stick is best) and spoon or ladle in a small amount of the pancake batter
Cook on a low heat for around 5 minutes until you see a few bubbles appear on the surface of the pancake
Flip over and cook for another few minutes, until golden brown on both sides
Repeat for the rest of the batter - makes 5 pancakes
Best eaten immediately
*After experimenting with various different brands of buckwheat flour, I realised that using a good-quality organic buckwheat flour such as this one made all the difference. For some reason, the buckwheat flavour was less strong, and the pancakes became fluffier and less dense.**The vinegar is crucial as its acidity reacts with the alkali bicarbonate of soda (baking soda) to create a fluffy batter. If not using vinegar, substitute it with 1 tablespoon lemon juice.