Instructions: In a bowl whisk together the buttermilk, the eggs, and 6 tablespoons of the butter. In a large bowl whisk together the flours, the wheat germ, the salt, the baking powder, the baking soda, and the sugar, add the buttermilk mixture, and whisk the batter until it is just combined.

Heat a griddle over moderately-high heat until it is hot enough to make drops of water scatter over its surface and brush it with some of the additional melted butter.

Working in batches, pour the batter onto the griddle by 1/3-cup measures, sprinkle each pancake with about 2 tablespoons of the diced apples, and cook the pancakes for 2 minutes on each side, or until they are golden.

Transfer the pancakes as they are cooked to a heatproof platter and keep them warm in a preheated 200 degree oven. Serve the pancakes with the Sauteed Apples.

Sauteed Apples: In a large heavy skillet saute the apples in the butter over moderately-high heat, stirring occasionally, for 5 minutes, or until they are softened. Sprinkle them with the sugar and the cinnamon, and cook them over moderate heat, stirring occasionally, for 5 to 10 minutes, or until they are tender. Stir in lemon juice, to taste and keep the mixture warm.

This recipe yields about 16 (5-inch) pancakes.

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