1 cup milk
1/2 cup water
2 envelopes active dry yeast
3 1/4 cups all-purpose flour, plus more as needed
2 tablespoons wheat germ
2 tablespoons wheat bran
2 tablespoons barley malt syrup (see Note)
1 1/2 teaspoons salt
2 tablespoons unsalted butter, melted, plus more for brushing the griddle and for serving
Cornmeal, for dusting
Butter and jam, for serving at breakfast; ham and cheese for serving as a melt later in the day