Whole-Wheat Buttermilk Pancakes

• 1 cup whole-wheat flour
• 2/3 cup all-purpose flour
• 1/3 cup toasted wheat germ
• 1 tablespoon packed light-brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3 tablespoons unsalted butter, melted
• 2 3/4 cups low-fat buttermilk
• 2 large eggs, lightly beaten
• Vegetable oil cooking spray
• Pure maple syrup, for serving (optional)
• Raspberries, for serving (optional)

1. Preheat the oven to 200F.
2. Whisk together the flours, wheat germ, sugar, baking powder, baking soda, and salt in a medium bowl; set aside.
3. Heat a griddle or cast-iron skillet over medium heat.
4. Stir together the melted butter, buttermilk, and eggs in a medium bowl.
5. Stir the flour mixture into the buttermilk mixture until just combined (the batter will be slightly lumpy).
6. Generously coat the griddle with cooking spray.
7. Working in batches, pour 1/4 cup batter for each pancake onto the griddle.
8. Cook until the surface is bubbling and the edges are slightly dry, 3 to 4 minutes.
9. Turn the pancakes; cook until the undersides are golden brown, 3 to 4 minutes more.
10. Transfer to a baking sheet, and keep warm in the oven.
11. Divide the pancakes among 4 plates.
12. Serve with syrup and berries, if desired.
13. (Per serving)
14. Calories: 396
15. Fat: 14g
16. Cholesterol: 124mg
17. Carbohydrate: 53g
18. Sodium: 873mg
19. Protein: 17g
20. Fiber: 5g

flour, allpurpose, toasted wheat germ, lightbrown sugar, baking powder, baking soda, salt, unsalted butter, lowfat buttermilk, eggs, vegetable oil cooking spray, maple syrup, raspberries

Taken from www.epicurious.com/recipes/food/views/whole-wheat-buttermilk-pancakes-393121 (may not work)