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Buckwheat Pancakes 2 large eggs, separated 1/2 cup buckwheat flour 1/2 cup whole wheat flour 1 cup milk 1 tablespoon granulated sugar 2 tablespoons vegetable oil 1 tablespoon baking powder 1/2 teaspoon salt 1/4 cup wheat germ or wheat bran Beat egg whites in medium bowl until foamy. Beat in remaining ingredients except wheat germ just until smooth. Lightly grease a griddle or 10-inch skillet. Heat griddle over medium heat or to 375°F (190°C). For each pancake, pour about 3 tablespoons batter onto hot griddle. Cook pancakes until puffed and dry around edges. Sprinkle each pancake with about 1 teaspoon wheat germ. Turn and cook other sides until golden brown. Makes about 8 (4-inch) pancakes.