Multi-Grain Pancakes

1. Preheat the oven to 200°F; have an oven proof platter ready in the oven to keep cooked pancakes warm while you finish your batch. In a small bowl whisk together flour, cornmeal, wheat germ, baking soda, baking powder, and salt.
2. In a medium bowl, whisk together honey, yogurt, milk, oil, vanilla and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix).
3. Heat a large skillet or griddle over medium heat. Using a paper towel folded and moistened with canola oil, rub the griddle with very light coat of oil.
4. Spoon about 3 tablespoons of batter onto the oiled griddle, using the back of a spoon to spread the batter into a round pancake shape. (*Hint: if you spray the back of the spoon with cooking spray, it won’t stick to the batter).
5. Cook until the top surface of the pancakes has some bubbles. Flip over and cook until the other side is lightly browned, 1 to 2 more minutes. Transfer to the platter in the oven and repeat with the remaining batter. Serve warm.