Multigrain Pancakes

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 1 cup whole wheat pastry flour
• 1/2 cup oat flour
• 1/2 cup rye flour
• 1 1/2 tablespoons sugar
• 1 tablespoon baking powder
• scant 1/2 tsp. fine-grain sea salt
• 2 cups buttermilk
• 3 large eggs, lightly beaten
• 1/3 cup butter, melted and cooled a bit, plus more for the griddle

Recipe

• 1 combine the dry ingredients (the first six) in a large mixing bowl. in a separate medium bowl, whick together the buttermilk and eggs, add the melted butter, and whisk again.
• 2 heat a griddle or skillet until medium-hot, brush with a bit of butter, and test with a drop of water, which should dance across the surface.
• 3 pour the wet ingredients into the dry ones, stir until just combined.
• 4 for silver-dollar pancakes, use 2 tablespoons of batter for each one; they will spread a bit. for larger pancakes use 1/4 to 1/3 cup for each one. cook until the bottoms are deep golden in color and the tops have set a bit, then flip and cook the other side until golden and cooked through.