• 1-1/2 C. all-purpose flour
• 2 heaping Tbs. old-fashioned oats
• 2 heaping Tbs. toasted wheat germ
• 2 Tbs. coarse yellow cornmeal
• 1/2-tsp. baking soda
• 1-1/2 tsp. baking powder
• 2 tsp. sugar
• 1/4-tsp. salt
• 2 large eggs
• 1-1/2 C. buttermilk or substitute-soured milk
• 1/4-C. whole milk (or 2%, 1%, skim)
• 5 Tbs. melted butter (reserve 1 Tbs. for the griddle)

Preheat griddle to medium or medium-high. Thoroughly mix all dry ingredients. Combine with the beaten eggs, buttermilk, and milk in a bowl, cutting together with a fork. Cut 4 Tbs. of the melted butter into the batter. Drizzle the remaining butter over the griddle and spoon on the batter. The pancakes should cook about 2 minutes per side.