Mix milk and lemon juice together in a mixing jug or bowl, let sit for 5 minutes to curdle. This turns it into a buttermilk-like mixture.

Meanwhile mix both flours, sugar, baking soda, and salt in a larger bowl.

Whisk the egg and vanilla into the curdled milk.

Make a well in the flour mixture, add the curdled milk mixture and the melted butter. Whisk together slowly until there are no clumps.

Heat butter/oil in a cast iron skillet or pan on medium low, add a ladle full of batter to form small pancakes. They are fluffiest when they are not so big.