Beat the egg in a medium bowl with a wire wisk. While beating, pour the buttermilk slowly into the egg to form a sort of pudding. Beat in the oil, salt, sugar and baking powder. Fold in the flours. The batter should be thin enough to form 1/8 inch thick pancakes; adjust the batter by adding liquid or flour as needed. The griddle should be preheated to 330--350 degrees. When ready to cook the cakes, sprinkle the soda over the batter and wisk in. The batter should foam a little. Try not to stir the batter too much after this, or it will fall and the pancakes will loose some of their lightness. Spoon the batter onto the griddle to form pancakes. These cakes will suffer considerably from being overcooked, as they will get dry and gritty. Turn the cakes once the bottom is lightly browned, the top side will still be wet. Remove the cakes from the griddle as soon as they are fully set.

8/4/2003, C. Fehrenbach