Ingredients

serves 4

　　1 cup whole-wheat flour

　　2/3 cup all-purpose flour

　　1/3 cup toasted wheat germ

　　1 tablespoon packed light-brown sugar

　　1 teaspoon baking powder

　　1/2 teaspoon baking soda

　　1/4 teaspoon salt

　　3 tablespoons unsalted butter, melted

　　2 3/4 cups low-fat buttermilk

　　2 large eggs, lightly beaten

　　Vegetable oil cooking spray

　　Pure maple syrup, for serving (optional)

　　Raspberries, for serving (optional)

　　

Step 1

Preheat the oven to 200°F. Whisk together the flours, wheat germ, sugar, baking powder, baking soda, and salt in a medium bowl; set aside.

　　

Step 2

Heat a griddle or cast-iron skillet over medium heat. Stir together the melted butter, buttermilk, and eggs in a medium bowl. Stir the flour mixture into the buttermilk mixture until just combined (the batter will be slightly lumpy).

　　

Step 3

Generously coat the griddle with cooking spray. Working in batches, pour 1/4 cup batter for each pancake onto the griddle. Cook until the surface is bubbling and the edges are slightly dry, 3 to 4 minutes. Turn the pancakes; cook until the undersides are golden brown, 3 to 4 minutes more. Transfer to a baking sheet, and keep warm in the oven. Divide the pancakes among 4 plates. Serve with syrup and berries, if desired.

　　

Fit to Eat Recipe

Step 4

(Per serving)

　　

Step 5

Calories: 396

　　

Step 6

Fat: 14g

　　

Step 7

Cholesterol: 124mg

　　

Step 8

Carbohydrate: 53g

　　

Step 9

Sodium: 873mg

　　

Step 10

Protein: 17g

　　

Step 11

Fiber: 5g

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.