Chewy Eggnog Pancakes

• 3 c all-purpose flour
• 1 T baking powder
• 1 1/2 tsp baking soda
• 1 1/2 tsp salt
• 3-4 T wheat germ
• 3 eggs at room temperature, yolks and whites separated
• 4 c eggnog at room temperature
• 4 tsp butter, melted
• oil for cooking the pancakesBeat the egg whites until soft peaks form. Beat the egg yolks.

Mix together the flour, baking powder, baking soda, salt, and wheat germ in a medium bowl. In a large bowl, whisk the egg yolks, eggnog, and melted butter. Add the dry ingredients to the wet ingredients until just mixed; gently fold in the egg whites.

Heat a griddle or large cast-iron skillet over medium-high heat. Oil lightly once hot. Drop spoonfuls of batter onto the griddle and let the pancakes cook. When bubbles begin to form, flip and cook on the other side. Press a finger lightly on the pancake to test doneness; if it bounces back, it's ready for action.

Serve immediately with your favorite toppings -- butter, maple syrup, blueberries, whatever.

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