These pancakes are fluffy yet hearty. Make these pancakes as soon as possible after mixing the batter, because the leavening action of the baking powder begins as soon as it mixed with the liquid ingredients. Batter left too long will begin to lose its leavening power and could result in flat, dense pancakes. Leftover pancakes keep well in the refrigerator or freezer and can be reheated in the microwave.

Preparation time: 10 minutes

Cooking time: 5 minutes

Yield: 6 servings (about twelve 5-inch pancakes)

Ingredients & Directions:

1 cup whole-wheat flour

1/2 cup white flour

1/3 cup wheat germ

1 teaspoon baking soda

1 teaspoon cinnamon

1 tablespoon baking powder

1/2 teaspoon salt

1-3/4 cups skim mil or soymilk

1/4 cup vegetable oil

1 egg

2 egg whites, beaten stiff

1. Measure the dry ingredients into a medium-sized bowl.

2. Add the milk or soymilk, oil, and whole egg and stir well using a whisk. Break up any remaining chunks of flour by using the back of a spoon.

3. Fold in the beaten egg whites with a wooden spoon or rubber spatula. The batter will be thick but light and somewhat foamy.

4. Pour the batter by 1/3 cup measures onto a hot, oiled skillet. When the pancakes are bubbly all over and the edges are browned, turn them over and cook on the remaining sides for about 30 seconds, or until the undersides are browned. Serve immediately.