Whole Wheat Pancakes

1 cup whole wheat flour

⅔ cup all-purpose flour

⅓ cup wheat germ

1 ½ teaspoons baking powder

½ teaspoon baking soda

2 tablespoons brown sugar

1 teaspoon salt

5 ⅓ tablespoons unsalted butter

2 ½ cups buttermilk

2 eggs, beaten

3 tablespoons unsalted butter

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.

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.

Make a well in the center of the flour-butter mixture, and add the buttermilk and eggs. Stir until the liquids are fully incorporated.

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.