Four-Grain Pancakes

In a large bowl, stir together flour, oats, cornmeal, wheat germ, flax seeds, if you like, baking powder, salt and baking soda. Make a well in the center of the flour mixture; set aside.

In a small bowl, use a fork to combine eggs, buttermilk, oil, and brown sugar. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy but thick).

Pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet, spreading batter to a 4-inch circle. (For dollar-size pancakes, use about 1 tablespoon batter and spread slightly.) Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown, turning to second side when pancakes have bubbly surfaces and edges are slightly dry. Serve warm with maple syrup. Makes 18 standard-size pancakes or 48 dollar-size pancakes.