Whole wheat buttermilk pancakes
Instructions:
- Preheat the oven to 200ï€ F. Whisk together the flours, wheat germ, sugar, baking powder, baking soda, and salt in a medium bowl; set aside.
- Heat a griddle or cast-iron skillet over medium heat. Stir together the melted butter, buttermilk, and eggs in a medium bowl. Stir the flour mixture into the buttermilk mixture until just combined (the batter will be slightly lumpy).
- Generously coat the griddle with cooking spray. Working in batches, pour 1 / 4 cup batter for each pancake onto the griddle. Cook until the surface is bubbling and the edges are slightly dry, 3 to 4 minutes.
- Turn the pancakes; cook until the undersides are golden brown, 3 to 4 minutes more. Transfer to a baking sheet, and keep warm in the oven. Divide the pancakes among 4 plates. Serve with syrup and berries, if desired.