Multigrain Pancakes

Directions

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