Multi Grain Pancakes

(adapted from Jane Brody's Good Food Book)

Multi-grain pancakes

2/3 c. whole wheat flour
1/3 c. all-purpose flour
1/4 c. cornmeal
2 Tbsp. wheat germ
2 tsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 1/4 c. rice milk, soy milk, or skim milk (I used rice milk)
1 Tbsp. lemon juice
2 egg whites or substitute

Mix dry ingredients together. In another bowl, mix wet
ingredients with a whisk until the mixture is a little foamy
(about 30 seconds). Mix wet into dry. Make pancakes as usual.