Step 1: Combine the milk and lemon juice, then set aside for five minutes. This mixture mimics buttermilk, which makes the pancakes fluffy when mixed with the baking soda later in the recipe.

Step 2: Whisk the buckwheat flour, fresh milled flour, sugar, baking soda, and salt in a medium bowl.

Step 3: Whisk the egg and vanilla into the milk & lemon mixture (it will be thicker now).

Step 4: Make a well in the center of the flour mixture. Pour the wet mixture and melted butter into the well and use a fork to stir until you no longer see clumps of flour.

Step 5: Heat a large skillet (or griddle) over medium heat and lightly brush butter for nonstick. Use a 1/4 cup measuring cup to spoon batter onto the skillet. Gently spread the batter into a 4-inch circle.

Step 6: When the edges look dry, and bubbles start to appear, flip for another 2 minutes.

Step 7: Serve immediately with warm syrup, butter, and your favorite pancake toppings.