Healthy Pancakes

Since I did healthy waffles, this was only a matter of time. These are a variant of several recipes I found, but the mother recipe is Alton Brown's, from his book "I'm Just Here For More Food".

I quadrupled this recipe with the intent of freezing these for the kids.

This follows the Muffin Method for those that know it.

Dry Goods:
- 1 1/2 C Whole Wheat Flour
- 1/2 C Wheat Germ
- 1Tsp Baking Powder
- 1Tsp Table Salt
- 1/2 Tsp Baking Soda
- 3 Tbsp Sugar

Wet Goods
- 2 Eggs
- 1 1/4 C Milk
- 1 C Plain Yogurt
- 1/2 Stick Unsalted Butter, melted and cooled
Note: I upped the wet to dry ratio because I was using yogurt and wheat germ, which are going to keep the batter a little thicker.

1. Mix together dry ingredients in a nice large bowl
2. In a small bowl beat the eggs, then add the other wet ingredients until well blended
3. Add the wet to the dry all at once and mix til just combined (you aren't making dough! don't overmix!)
4. Heat griddle to 350 or a non stick skillet to medium low until water droplets dance on the surface
5. Rub down with oil - there should be barely any fat
6. Scoop approx a 1/4 C of batter as many times as you can fit and still get in to flip them easily - I use a disher for this
7. Go about three mins until the edges are slightly dry (you can peek underneath)
8. Flip and go a little less on the other side
9. Serve as you see fit or cool completely and refrigerate/freeze

Dan