Weekly recipes for June 27, 2012
Makes 24-26 silver-dollar pancakes.
1 cup whole wheat pastry flour
1/2 cup oat flour
1/2 cup rye flour
1 1/2 tablespoons natural cane sugar (or brown sugar)
1 tablespoon baking powder
1/2 teaspoon 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 skillet
Combine the flours, sugar, baking powder and salt in a large mixing bowl.
Whisk buttermilk and eggs together, add butter and whisk again.
Heat a griddle until medium-hot, and brush with a bit of butter. If a drop of water dances across the surface, you're in the ballpark. Pour wet ingredients over dry, and stir until just combined.
For silver-dollar pancakes, pour batter 2 tablespoons at a time on the griddle. For larger pancakes, pour 1/4 to 1/3 cup at a time. Cook until the bottoms are deep golden and the tops have set a bit, then use a spatula to flip the pancakes. Cook the other side until golden and cooked through.
--Heidi Swanson, Super Natural Every Day.