DRY INGREDIENTS:

2/3 c. whole wheat flour, preferably stone-ground
1/3 c. flour
1/4 c. oat or other flour (cornmeal, barley, buckwheat)
2 tbsp. wheat germ
2 tsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt, if desired

WET INGREDIENTS:

1 c. buttermilk
1/4 c. or more skim milk
1 egg white
1 whole egg
1 tbsp. vegetable oil
1/4 tsp. vanilla extract, optional

1. Mix together all dry ingredients in a medium bowl.

2. To a second bowl, combine all wet ingredients, whipping them enough to beat the egg white and whole egg lightly. Add these to the dry ingredients, stirring just to combine them. The batter can stand for about 10 minutes out of the refrigerator or for an hour or more refrigerated.

3. Heat a griddle over medium heat. Grease it lightly if not nonstick and immediately pour sufficient batter to make pancakes of the size you desire (don't let them get too big or they will be hard to flip). Try to leave some space between the pancakes to keep them from sticking together. Turn the heat down to moderately low and cook the pancakes until the bottoms are golden brown and the tops begin to bubble. Flip them over and cook them until the undersides are golden brown. Serve them immediately.

Variations: You can add a variety of fruits to these pancakes after step 2, like blueberries, raisins, apples, pears and bananas.