In a mixing bowl, whisk together the flours, salt, milk, buttermilk, butter, and eggs until very smooth and no clumps (otherwise use a handheld mixer or blender). Let the batter sit for at least 1 hour at room temperature.
Important: the batter needs to rest for at least an hour, so that the starches can absorb some of the liquid, so plan accordingly or make the batter and refrigerate it overnight and let it sit at room temperature for at least 30 minutes before preparing the pancakes.
Preheat the oven to 300°F / 150°C. This is where you'll keep the pancakes warm while you make the others.
In a circular motion, pour 1/4 -1/3 cup (60-80 ml) of the batter onto the hot surface and use the back of a spoon to spread the batter out into an even layer (16-17 cm in diameter). Cook until the edges start to pull away from the pan and the centre starts to “bubble” away from the surface, about 2 minutes. (see video)
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