Basic Multi-Grain Pancakes - cooking recipe

Ingredients

2/3 c. whole wheat flour (preferably stone-ground)
1/3 c. all-purpose flour
1/4 c. oat or other flour*
2 Tbsp. wheat germ
2 tsp. sugar (I use fructose or date sugar)
1/4 tsp. salt (if desired)
1 c. buttermilk
1/4 c. or more skim milk
2 whole eggs
1 Tbsp. vegetable oil
1/4 tsp. vanilla extract (optional)
1/2 tsp. baking soda

Preparation

In a medium bowl, mix together dry ingredients.
In a second bowl, combine all wet ingredients, whipping them enough to beat eggs lightly.
Add to dry ingredients, stirring just to combine. The batter can stand for about 10 minutes out of the refrigerator or an hour or more refrigerated.
Heat a griddle over medium heat. Grease it lightly (if not nonstick); immediately pour batter to form individual pancakes.
Cook the pancakes until the bottoms are golden brown and the tops begin to bubble.
Flip them over; cook them until the undersides are golden brown.
Serve them immediately.
Serves 4 to 6.