Whole Wheat Pancakes

Prep Time: 20 Minutes
Cook Time: 30 Minutes
Ready In: 50 Minutes
Yields: 4 servings
"These are very light and tender pancakes. These
pancakes are excellent with maple syrup."

INGREDIENTS:

1 cup whole wheat flour
2/3 cup all-purpose flour
1/3 cup wheat germ 
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons brown sugar
1 teaspoon salt
5 1/3 tablespoons
unsalted butter
2 1/2 cups buttermilk
2 eggs, beaten
3 tablespoons unsalted butter

DIRECTIONS:

1. In a food processor or in a large bowl, combine the
whole wheat flour, white flour, wheat germ or oats,
baking powder, baking soda, brown sugar, and salt.
2. Cut the butter into small pieces with a knife, and add
the butter to the flour-mixture. Mix until the mixture
has a sand-like consistency.
3. Make a well in the center of the flour-butter mixture,
and add the buttermilk and eggs. Stir until the liquids
are fully incorporated.
4. Heat a frying pan over medium heat and grease the
surface with 1 tablespoon of butter or oil. Ladle the
batter onto the surface to form 4 inch pancakes. Once
bubbles form on the top of the pancakes, flip them
over, and cook them on the other side for about 2
minutes.