After having a look through McGee on Food & Cooking, I had a brief tinker about with a simple pancake batter last night. By volume, one unit plain white flour, one unit buckwheat flour, three units carbonated water (as a leavening agent) plus seasoning.
They worked out alright, bit of trouble with the first few holding together, but in terms of flavour something definately in need of a sauce to accompany. I'm angling for something that can stand alone and taste might fine.
Can anyone give tips/recipes for (soy free and with no egg replacers) pancakes?