Main Ingredients:

2 egg whites or
1/4 cup cholesterol-free egg product
1/2 cup buckwheat flour
1/2 cup whole wheat flour
1 cup skim milk
1 tablespoon sugar
2 tablespoons vegetable oil
3 teaspoons baking powder
1/2 teaspoon salt
1/4 cup wheat germ or wheat bran

Cooking Preparation of the Recipe:

Beat egg whites with hand beater in medium bowl until foamy. Beat in remaining ingredients except wheat germ just until smooth. Spray griddle or 10-inch skillet with nonstick cooking spray. Heat griddle over medium heat or to 375 degrees. (To test griddle, sprinkle with a few drops of water. If bubbles skitter around, heat is just right.) For each pancake, pour about 3 tablespoons batter onto hot griddle. Cook pancakes until puffed and dry around edges. Sprinkle each pancake with about 1 teaspoon wheat germ. Turn and cook other sides until golden brown. 10 pancakes

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