Multigrain pancakes

Yield: 36 pancakes

3 cups whole wheat flour

2 cups all-purpose flour

2 cups uncooked quick-cooking oats

1 cup cornmeal

¾ cup toasted wheat germ

½ cup packed brown sugar

6 teaspoons baking powder

4 teaspoons baking soda

2 teaspoons salt

9 eggs

4 ½ cup buttermilk

4 ½ tablespoons oil
1. Combine flours, oats, cornmeal, wheat germ, brown sugar, baking powder, baking soda and salt in a large bowl. Store in airtight container in refrigerator until needed.
2. To prepare, place ½ cup of dry mix for every 4 pancakes in a medium bowl.
3. In a second bowl, whisk 1 egg, ½ cup buttermilk and 1 ½ teaspoons oil for every 4 pancakes. Add to dry mix. Stir to moisten.
4. Cook batter on heated, lightly greased griddle until bubbles appear on top. Turn. Cook until golden brown.
5. Serve with butter, syrup, jam or yogurt.
Per serving: 161 calories; 4g fat; 1g saturated fat; 48mg cholesterol; 6g protein; 25g carbohydrate; 5g sugar; 2g fiber; 402mg sodium; 98mg calcium.