butter for frying
Maple syrup or sour cream & jam

DRY INGREDIENTS:

2 c. unbleached white flour
2 c. whole wheat flour
3/4 c. wheat germ
1 tsp. baking soda
1/4 c. bran, optional

WET INGREDIENTS:

2 eggs
1/2 c. milk
1/2 c. yogurt
1/4 c. water

Mix dry ingredients and store them in the pantry ready to use. Put the 3/4 cup of the mix in a bowl. Add wet ingredients. Stir the pancake dough only to incorporate, not too much.

Make a pan really hot. Melt butter. Ladle in the pancake dough. Turn the heat to low. Cook until the top of the pancake bubbles, flip and brown the other side. Serve with maple syrup or sour cream and jam.