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I've been drafting and drafting various blog postings, but just haven't been happy enough to press "add new entry." Some wise person once said that if you don't have anything to say, you should just post a recipe. So here is the recipe for healthy pancakes that OS (Oldest Son = 10 years old) makes nearly every Sabbath morning (we observe the 7th day Sabbath - sunset Friday night to sunset Saturday night), which helps make it special for all of us. For me, because I don't have to cook -- and well, because I get to eat pancakes. For him, because he gets to cook -- AND eat pancakes! And so on...
This is from one of those church fundraising recipe books and the contributors are Courtney and Tim Franke of Nashville, TN (a daughter and her daddy):
3/4 c. whole-wheat flour
1/8 c. ground flaxseed
1/8 c. wheat germ
2 tsp. baking powder
1/4 tsp. salt
2 beaten eggs
1 c. milk
2 T. cooking oil
blueberries, fresh is best (we never use these)
In a mixing bowl, stir together flour, flaxseed, wheat germ, baking soda, and salt. In another mixing bowl combine eggs, milk, and cooking oil. Add to flour mixture all at once. Stir mixture just till blended but still slightly lumpy. Add the blueberries and mix. Pour about 1/4 c. batter onto a hot, lightly greased griddle or iron skillet for each standard-size pancake or about 1 T. batter for smaller pancakes (I confess: we use teflon). Cook until pancakes are golden brown, turning to cook second side when pancakes have bubbly surfaces and slightly dry edges. Makes 8-10 standard-size pancakes or 36 smaller pancakes. Note: We usually double the recipe, which gives an extra boost in the math department on account of having to add fractions. 
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