Wholesome, hearty and toothsome pancakes made with buckwheat, whole whole wheat and wheat germ or bran.
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 8 (4-inch) pancakes.