Diane's Yogurt Pancakes (16 servings) 1 pound 8 3/4 ounces whole wheat flour 1/2 cup granulated sugar 2 teaspoons salt 4 teaspoons baking powder 2 teaspoons baking soda 3/4 cup toasted wheat germ 1 tub (32 ounces) organic Yogurt any flavor combined with enough milk to equal 5 1/3 cups 1/4 cup canola oil 4 eggs 3 tablespoons vanilla extract In a large bowl, stir together dry ingredients with a wire whisk. In a separate bowl, mix together remaining ingredients, add all at once to flour mixture, stirring just until blended. Let rest five minutes or while electric griddle preheats to 325. Using 1/4 cup measure or ladle pour onto hot griddle. Turn when first side is done (when the bubbles that rise in the pancake begin to pop.) To keep warm, remove from griddle to a paper towel lined baking sheet and keep in 180 degree oven until serving. Put paper towel between each layer of pancakes on baking sheet. Serve with butter and pie filling or syrup. If I make these for breakfast, we have lots leftover which freeze really well! Be sure to separate layers with FREEZER paper. A gallon size freezer bag will hold 12 - four inch pancakes. Reheat gently in the microwave -- 80% power; 1min 30 sec for six pancakes set out on a platter; turn pancakes over and heat again 80% power for 1 min 30 sec. Makes 40 or so pancakes. Prep time: one hour (if you wait until all the pancakes are made.) Over the years I've had to increase the number of servings of the original recipe and fiddled with it along the way. This is quadrupled. Mr Breakfast would like to thank CT Mom of 7 for this recipe. Recipe number 2622. Submitted 9/12/2009.