1 c. whole wheat flour
1/4 c. all-purpose flour
2 tbsp. toasted wheat germ
1 tbsp. brown sugar
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1 beaten egg
1 1/4 c. buttermilk
1 tbsp. cooking oil

In mixing bowl stir together dry ingredients. Combine egg, milk and oil. Add to flour mixture all at once. Stir until blended.

Pour about 1/4 cup batter for each pancake onto a hot, lightly greased griddle or skillet. Cook over medium heat until golden brown, turning when top has a bubbly surface and slightly dry edges. Serve with syrup and fresh fruit.

Makes 8 (4 inch) pancakes.