Whole Wheat Pancakes

2 bowls

Dry:

1 1/2 cups Whole Wheat Pastry Flour (sifted)

2 Tablespoons Baking Powder

1/2 Cup Wheat Germ

Wet:

1 1/2 Cup Milk

2 Eggs

2 Tablespoons Oil

2 Tablespoons Honey

(It's been about a decade since I've actually made these and my notes only had the ingredients, so I checked with my Joy of Cooking and transcribed (most of) their General Pancake Instructions below)

There are three equally important things to control in producing pancakes: The consistency of your batter, the surface of your griddle or pan and its even heat. Mix the liquid ingredients quickly into the dry ingredients. Don't overbeat. Give just enough quick strokes to barely moisten the dry ingredients. Ignore the lumps. Superior results are gained if most pancake doughs are mixed and rested, covered, for 3 to 6 hours or longer before cooking. Adjust the batter if too think by diluting with a little water, if too thin by adding a little flour. If your griddle is a modern one or is of soapstone, you may not need to use any type of grease. If you are using a skillet or crepe pan, you may grease it lightly and continue to do so between batches. Before cooking, test the griddle by letting a few drops of cold water fall on it. If the water bounces and sputters, the griddle is ready to use. If the water just sits and boils, the griddle is not hot enough. If the water vanishes, the griddle is too hot. To assure a well-rounded cake, don't drop the batter from on high but let it pour from the tip of a spoon. Make the cakes large or small. It will be two to three minutes before the cakes are ready to turn. When bubbles appear on the upper surfaces, but before the break, lift the cakes with a spatula to see how well they have browned. Turn the cakes only once and continue cooking them until the second side is done. Cooking this sided never browns as evenly.

--Harena (talk) 14:29, 2 August 2013 (EDT)