Instructions: In a deep bowl (I like to use a Tupperware 2 1/2 quart pitcher/mixing bowl), whisk eggs. Add buttermilk and oil or melted butter and whisk.

In a cup measure, put in a combination of : corn meal, wheat germ, rolled oats (lightly whirred in a spice grinder) barley flour, sliced and roughly chopped almonds (or ground pecans or walnuts or chopped sunflower seeds) or whatever appeals to you. Stop when you get to the 1/2 cup mark (or before, if you want.) Then fill the cup with whole wheat flour.

Dump the baking powder, soda and salt onto the egg/milk mixture, dont mix it in. Dump the flour mixture on top and give a few stirs with the whisk. Then whisk in the white flour, just till moistened, leaving batter a little lumpy. If it is too thick, add a little water. Bake on a well seasoned cast iron or non stick griddle.

Blueberry pancakes: After pouring the batter on the griddle, drop berries (they may be frozen) in the pancake as you want them.

To make waffles: Separate the eggs and whip whites until stiff peaks form. Increase the oil or butter to 1/3 cup. Mix as for pancakes, folding egg whites in at end.

Note: if you have left over waffle batter, bake more waffles and freeze them. If you have left over pancake batter, cover and refrigerate. Sometimes the buttermilk will turn the batter sort of blue overnight (if you used wheat germ in the batter the color will become sort of green rather than blue.) This is OK; it is not spoiled. When baked, the color will not be noticeable.

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