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.
For best results, let the batter sit at room temperature for about half an hour before making the pancakes (I found this made the pancakes super fluffy, but if pressed for time the recipe still works without this step).
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 a few 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 and crispy on both sides.
Repeat for the rest of the batter - makes around 10 pancakes.
Best served with extra maple syrup and fresh berries.
Best eaten immediately but leftovers do keep covered in the fridge - reheat in a dry frying pan.
*The lemon juice is crucial as its acidity reacts with the alkali bicarbonate of soda (baking soda) to create a fluffy batter. If not using lemon juice, substitute it with 1 tablespoon apple cider vinegar.