Nothing says Saturday morning like pancakes for breakfast. Here's our recipe, which I post mainly to have it actually written down somewhere: I'm constantly in danger of forgetting how to make them.
These pancakes are tender and fluffy, just the way we like em. The recipe is modified from the one in Joy of Cooking to be more tender and fluffier; if you want them more tender yet you can substitute melted butter for the oil (but then they're kind of hard to pick up with a fork, so soft do they become).
In a large bowl whisk together:
1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup wheat germ
3 Tbsp sugar
2 tsp baking powder
1/2 tsp salt
1/8 tsp cinnamon
In another bowl beat together:
1 1/2 cup milk
2 large eggs
3 Tbsp canola oil
Add the wet ingredients to the dry and mix gently with a whisk until they're well-combined and not too lumpy.
Put your skillet over medium-high heat and butter as required. Pour the batter (I use a quarter cup measure, not quite filled for each pancake) and cook until most of the bubbles on top have popped, then flip and cook the other side for about 30 seconds.
Serve with butter and slightly-warmed maple syrup or preserves.
[edit: For an unconscionably long time this recipe incorrectly called for baking soda, since I always get the two confused in name if not in form. My apologies if anyone produced a completely inedible batch of pancakes.]