Instructions: Whisk together the 2 tablespoons butter, buttermilk, sour cream and eggs until smooth. Stir in the flour, wheat germ, sugar, baking soda and salt. (You can make the batter a day ahead and refrigerate it. Stir before using.)

Heat a griddle over medium heat; brush with some more melted butter. Pour the batter onto the griddle in 3-inch rounds. Sprinkle about 5 berries on each.

Cook the pancakes until bubbly and browned around the edges, about 4 minutes. Use a metal spatula to turn and brown the other side, about 2 to 3 minutes.

Keep the cooked pancakes warm in a 200 degree oven while the remaining pancakes are cooked, brushing the griddle with more butter as needed. Serve hot with warm maple syrup.

This recipe yields 3 to 4 servings.

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