2 eggs
1 1/2 c. milk
2 tbsp. honey
2 tbsp. oil
1 c. whole grain flour
1/2 c. soy flour
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 c. wheat germ

In a large bowl, beat together the eggs, milk, honey, and oil with a fork or rotary beater.

In a small bowl, sift together the whole grain flour, soy flour, baking soda, salt, and nutmeg. Add to the bowl any particles that did not go through the sifter. Stir in the wheat germ.

Combine the liquid and the dry ingredients. With a wooden spoon or rubber spatula, mix just enough to moisten. Refrigerate the batter while you prepare the syrup.

On a hot, ungreased frying pan or griddle, fry about 1/4 cup batter until bubbles form on the surface and the edges are dry, about 2 minutes. Turn once and fry until brown, about 1/2 minute. Continue with the rest of the batter. Keep the pancakes hot wrapped in a kitchen towel and place in a 200 degree oven. If the pancakes are too thick, or when the batter thickens as you reach the bottom of the bowl, add milk and stir. Serve hot with butter and syrup or jam. Makes 1 dozen.