Fluffy Wheat Pancakes

Whole Wheat Pancakes

1 ¼ c. whole wheat flour (i use white wheat)
¼ c. wheat germ
2 T. sugar
1 ½ tsp baking powder
½ tsp baking soda
1 tsp coarse salt
1 ½ c. low-fat buttermilk
¼ c. vegetable oil
2 large eggs, lightly beaten
Whisk together flour, wheat germ, sugar, baking powder, baking soda, and salt in a bowl. Whisk in buttermilk, oil and eggs. Let stand 10 minutes (if batter thickens, stir in 1 T. water).

Cook over medium heat. Spoon in 1 T. batter for each pancake (I use a little more than that). Cook until bubbles appear. Flip, and cook until golden brown, about 2 minutes. Keep warm in a 200° oven while you cook remaining batter.