Here's a very light, fluffy, tender pancake using a recipe that I got from the Little Falls (Minnesota) Food Co-op years ago. I don't think the co-op exists anymore. I ground my own wheat berries minutes before mixing up the batter, so they tasted especially fresh. I am hooked on pancakes. They really are a very nutritious breakfast if you use whole grains and opt for toppings of fresh fruit and yogurt with a little drizzle of real maple syrup.
Fluffy Buttermilk Pancakes
Beat 1 egg, 2 tbsp oil (I used 1 tbsp), and 1 cup buttermilk. Whisk together ¾ cup whole wheat flour, ¼ cup wheat germ, 1 tbsp sugar, ½ tsp salt, ½ tsp baking soda, and 1 tsp baking powder. Add dry ingredients to wet and stir just until combined. Don’t overmix. Heat griddle to 350°. Using ¼ cup measuring cup for each pancake, pour batter onto griddle. Note: If you want to experiment, this recipe can be a jumping off point for substituting a variety of flours in place of the whole wheat.