Three-flour blueberry pancakes
We were jonesing for some blueberry pancakes this morning, so I threw together the following:
2/3 cup buttermilk
2/3 cup milk
2 large eggs
1/4 cup oil
1 tablespoon honey
1/2 cup whole rye flour
1/2 cup whole oat flour
1/2 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup fresh blueberries
First I whisked all of the wet ingredients until they were thoroughly blended. Then I added the dry ingredients and whisked them to form a uniform batter. Then the blueberries were stirred in. This was allowed to stand 15-20 minutes so that the flours could hydrate somewhat.
The pancakes were cooked on a dry non-stick griddle over medium-high heat. When the first side browned, they were turned and cooked until the second side was also browned. The first side didn't display as much bubble formation as an all-wheat batter would do. Once flipped, though, the now-upper crust helped trap the steam, making each one puff up. I found it helpful to loosen the edges before attempting to lift the pancakes for turning or removal but didn't experience any problems with sticking.
The flavor was wonderful, in spite of my wife's initial skepticism about rye in a pancake. Not only were they tasty, they also gave us a good shot of complex carbohydrates and antioxidants. This amount of batter made 7 pancakes that were approximately 8 inches in diameter.
The flour blend wasn't by design; I just used what happened to be on hand. Some experimentation with spelt or barley or whatever else you have will probably be equally delicious.
My wife's final comment was "You did write this down, didn't you?" And now I have.