Multigrain Pancakes

100% whole grains, but light and tender. Make oat flour by grinding up old fashioned oats in a blender. No buttermilk? Put 2 tablespoons of lemon juice or vinegar in a 2-cup measure, add milk to the 2 cup mark, stir and let it sit a few minutes. Don't worry if it curdles, it's still good to use. This batter can also be used for waffles and will keep several days in the fridge. We did not have whole wheat pastry flour when we first tried it, but regular whole (sprouted) wheat flour worked just fine. Adapted from "Super Natural Every Day" by Heidi Swanson.

• Ready In: 30 mins
• Yields: 12-26 pancakes, depending upon size

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

Directions

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.