Multigrain Pancakes

• 1 cup whole wheat pastry flour
• 12 cup oat flour
• 12 cup rye flour
• 1 12 tablespoons sugar
• 1 tablespoon baking powder
• scant 1/2 tsp. fine-grain sea salt
• 2 cups buttermilk
• 3 large eggs, lightly beaten
• 13 cup butter, melted and cooled a bit, plus more for the griddle

1. Combine the dry ingredients (the first six) in a large mixing bowl.
2. In a separate medium bowl, whick together the buttermilk and eggs, add the melted butter, and whisk again.
3. 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.
4. Pour the wet ingredients into the dry ones, stir until just combined.
5. For silver-dollar pancakes, use 2 tablespoons of batter for each one; they will spread a bit.
6. For larger pancakes use 1/4 to 1/3 cup for each one.
7. 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.

whole wheat pastry flour, flour, rye flour, sugar, baking powder, finegrain sea salt, buttermilk, eggs, butter

Taken from www.food.com/recipe/multigrain-pancakes-479283 (may not work)