Wheat Germ

If you are not substituting it for anything just sprinkle it in or put it on the top. And go with trial and error. I always have some on hand and just add it wherever I think it will work. I use it in my pancakes and my waffles just add it in unmeasured. My kids did not know that pancakes and waffles were like that until they could read the box and asked mom are you sure this goes in?

I have also added things like yogurt to my banana and fruit breads instead of the oil or required butter to make it healthy. The fruit bread recepies are very hard to make a mistake.

About 1/4 cup. It's a great source of folic acid.

I tried the whole wheat pizza dough on www.allrecipes.com this past weekend, and I thought it was pretty good!

I love www.allrecipes.com for ideas - I searched on Wheat germ and found this pancake recipe that I'm going to try this weekend.

http://allrecipes.com/Recipe/Whole-Wheat-Pancakes/Detail....

Seems to be quite a few recipes with wheat germ there from muffins to cookies too.

Good luck!

K.,

I follow the sneaky chef's recommendation and substitute 1/3 of the flour for wheat germ. Her Flour Blend is:

1 part unbleached all purpose flour
1 part Whole wheat Flour
1 part wheat germ

I'd start small, maybe 2-3 tablespoons, and see how it goes. I love mixing it up with different flours as well, like cornmeal and oatmeal instead of tons of white flour...in things like pancakes, waffles especially, muffins...

Good luck. Experimentation is the key to great new recipes, though you might have a few flops now and then.