Flapjacks, hot cakes, silver dollars, pancakes. Call them what you like, but this mix makes the best.
To mix the ingredients with a food processor, measure them all into the bowl of the processor and blend for thirty seconds; open the lid and stir by hand to be sure the ingredients are thoroughly mixed; process again for thirty seconds. To mix by hand, sift the white flour with the baking soda, baking powder, salt, and optional sugar into a large mixing bowl; add the remaining flours, cornmeal, and optional wheat germ and stir with a wire whisk until all of the dry ingredients are thoroughly blended. Store the mixture in an airtight container for later use (if using wheat germ, it should be kept in the refrigerator). This recipe makes about 7 1/2 cups.
When ready to make the pancakes, set a griddle or heavy skillet over medium heat while you prepare your batter. For about six medium-size pancakes, lightly beat one egg with 1/2 cup nonfat yogurt, buttermilk, sour cream, milk, or a combination. Stir in 1/2 cup of the pancake mix. Do not overstir. If your griddle or skillet is not nonstick, dot it with a tablespoon of butter, margarine, or vegetable oil, spread it evenly with a spatula, and then wipe up any excess fat with a paper towel (you want to bake the hot cakes, not fry them). Ladle out the batter. The pancakes are ready to turn when you see air bubbles or holes on the surface (about one minute). Flip the pancakes over, cook for another minute, then serve. Top them with maple syrup, honey, fresh fruit, lemon curd, or cream cheese and jam. A mixture of cinnamon and sugar sprinkled over melted butter is also delicious. Leftover batter can be stored in the refrigerator for two days.