Adapted from The Pancake Handbook: Specialties from Bette’s Oceanview Diner
- 1 cup whole-wheat flour
- ½ cup all-purpose flour
- 6 tablespoons wheat germ
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup chopped walnuts
- 2 eggs
- 1 ½ cups plain yogurt (I generally use low fat)
- 1 cup milk
- ¼ cup canola oil
- 3 tablespoons honey
In a large bowl, whisk together the whole-wheat flour, all-purpose flour, wheat germ, baking powder, baking soda, and salt. Stir in the chopped walnuts.
In a separate bowl, mix together the eggs, yogurt, milk, oil, and honey. Add the liquid ingredients to the dry ingredients, stirring just to blend. The batter will remain slightly lumpy. Let the batter rest for 5 to 10 minutes.
Heat a griddle or large skillet over medium to medium-high heat. Lightly oil the pan with butter. Using a ¼-cup measuring cup, portion the batter onto the hot griddle. Cook for several minutes, until bubbles cover the surface of the pancakes and their undersides are nicely browned. Turn them over, and cook for a couple minutes longer, until the other sides are browned.
Serve immediately, or keep warm in a 200°F oven while you cook the rest of the pancakes.
Serves 4 – 6