WET INGREDIENTS:

1 c. low fat cottage cheese
1 egg white
1 whole egg
1 c. buttermilk or 1/2 c. buttermilk and 1/2 c. skim milk
2 tsp. honey

DRY INGREDIENTS:

1/2 c. whole wheat flour
1/2 c. all-purpose flour
2 tbsp. wheat germ
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt, if desired

In a blender, or with an electric mixer, blend all the wet ingredients. In a medium bowl, combine all the dry ingredients. Pour in the liquid mixture and stir the ingredients just enough to blend them.

For each pancake, spread 1/4 cup of batter on a hot, greased griddle. Cook the pancakes over moderate heat until they are golden brown on the bottom and the tops begin to bubble. Then flip them over and cook them until the undersides are golden brown.

Serve with warm fresh fruit sauce or real maple syrup. About 12 (4-inch) pancakes.