Buckwheat Pancakes

½ c whole wheat flour

½ c white flour

1/4 c buckwheat flour

½ tsp salt

3 tsp baking powder

wheat germ optional

sugar or honey optional

blueberries optional

Mix ingredients well.  Whisk 1 egg and 1 cup (or 2) milk together and add to dry ingredients.  Add 1 tbs melted shortening.  Fold in frozen or fresh blueberries if desired.

Pour batter in dollops on non-stick griddle lightly coated with peanut oil and heated to 437F. Amount of milk may vary according to desired thickness of pancakes. 

Watch for holes to appear on the surface of the batter; flip pancakes and grill a few more minutes, until golden brown.

Serve with butter and maple syrup.