Heat a griddle or skillet on medium for at least 5 minutes.
Mix together buckwheat and WGM pancake mix with a fork; add oil, eggs, and milk. Do not over beat; stir just until dry ingredients become moist.
Grease surface of griddle or skillet very lightly. Using a ladle, pour out about ¼ c. of batter onto hot surface. Turn each cake over when top begins to bubble. Cook second side until it, too, has browned.
Serve with local butter and maple syrup or a smear of your favorite jam.