These pancakes can be served with anything, but I prefer mine with fruit and maple syrup. The strawberries and kiwi are from our CSA basket this week from Eatwell Farm. Who thought that we grew kiwi in California? It was a surprise to me, and an even greater surprise was how yummy they are!!
Because the pancake batter contains no eggs, it is important that the batter sit in the refrigerator for at least an hour to allow the gluten in the flour to relax. This keeps the batter together when frying.
1 cup whole wheat flour
1 cup unbleached white flour
1 tablespoons arrowroot or cornstarch
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
2 tablespoons light oil
1 cup lowfat buttermilk
1 cup water
Beat all ingredients together, except of baking powder and baking soda, until there are no lumps (this can also be done in the food processor). Allow the batter to rest in the refrigerator for at least an hour or overnight. Beat in the leavenings just before cooking.
Heat a heavy, non-stick griddle on medium heat until hot. This type of pan will eliminate the use for oil to cook the pancakes. Pour batter onto the pan into the desired size and cook until the batter bubbles and the underside is golden. Flip the pancakes and cook for about half the time used for the first side. Do not stack pancakes before serving. Serve hot with butter, fruit, syrup, jam, or whipped cream.