The night before, take a cup of sourdough starter out of refrigerator and add unbleached white flour, whole wheat flour, sugar and water. Mix ingredients well, cover and place in warm place overnight. The next morning, remove cup of the ?sponge-like? starter and return to refrigerator.
To the remainder, add beaten eggs, oil, and milk. In small bowl, mix wheat germ, salt, sugar and baking soda. Stir dry ingredients into batter and mix until well blended. Let sit for 10 minutes. Preheat griddle, grease with butter and pour batter onto griddle. Turn pancakes over as soon as bubbles begin to pop. Flip over for just a few seconds and remove pancake from grill to heated plate. This recipe may be doubled.
Recipe courtesy of Grete Perkins