Claudia Breves’ Buttermilk Pancakes

• 1/2 cup flour (2 oz.wt.)
• 1/4 cup wholewheat flour (1 oz.wt.)
• 1/2 tablespoon brown sugar (6 grams)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup toasted wheat germ (1 oz.wt.)
• 1 1/2 tablespoons melted butter (0.6 oz.wt. oil)
• 1 egg
• 1 cup buttermilk or yogurt (8 oz.wt.)

In a medium bowl sift and mix together the first five dry ingredients; whisk in the wheat germ. In a small bowl mix melted butter, egg, and buttermilk together. Stir in the liquid until the dry ingredients are completely moistened. Do not beat.

Using a 1/4-cup measure, ladle the batter onto a heated, oiled skillet. Cook for 2 minutes 20 seconds the first side. Turn and cook for 1 minute 40 seconds the second side. Keep warm in a low oven while cooking the rest.

Serves 2