Whisk together the egg with milk. Add the buckwheat flour and baking powder, whisk until smooth. The batter should be thick but pourable, feel free to add a touch more liquid or flour for your desired consistency.
Heat a frying pan on low to medium heat.
Roughly pour ¼ cup of the pancake batter into the frying pan and cook for 2-3 minutes or until small bubbles appear. Flip and cook for another 1-2 minutes.
Transfer to a plate and continue cooking the remaining batter.
