|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Wheat germ||1⁄2 Cup (8 tbs) (Vacuum Packed)|
|Baking powder||2 Tablespoon|
|Granulated sugar||4 Teaspoon|
|Light brown sugar||2 Teaspoon|
|Eggs||6 , well beaten|
|Buttermilk||1 Cup (16 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
1. Combine flour, wheat germ, baking powder, sugars, salt; blend well; add to eggs; beat until smooth; stir in buttermilk, butter until combined.
2. Preheat Double Griddle over medium heat 2 minutes or until drops of water dance on dry griddle surface.
3. Pour batter by 1/4 cupful onto ungreased griddle (6 at a time); turn cakes after 2 minutes or when bubbles break on top; continue cooking about 1 minute or until cakes are golden brown adjust heat as needed. (For maximum flavor, allow batter to stand covered several hours before using.) Makes 16