|Buckwheat flour||4⁄5 Cup (12.8 tbs)|
|Wheat germ||1⁄2 Cup (8 tbs)|
|Whole wheat flour||1⁄3 Cup (5.33 tbs)|
|Brown sugar||3 Tablespoon|
|Double acting baking powder||4⁄5 Teaspoon|
|Eggs||2 , lightly beaten|
|Peanut oil||3 Tablespoon|
|Milk/Water||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
1. In a bowl, mix together the buckwheat flour, wheat germ, whole wheat flour, sugar, and baking powder.
2. Stir in the eggs, oil, and enough water or milk to make a batter the consistency of thick heavy cream. Ladle the mixture onto a hot, oiled griddle. When holes appear on the surface of the pancakes, turn to brown second side.