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
Scant 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 skillet

Combine the flours, sugar, baking powder and salt in a large mixing bowl.

In another bowl, whisk the buttermilk and eggs together, add the butter and whisk again.

Heat a griddle until medium-hot and brush with a bit of butter. If a drop of water dances across surface, it's hot enough. Pour wet ingredients over dry and stir until just combined. Batter will keep for days and works well in a waffle iron, too.

For silver-dollar pancakes, pour batter 2 tablespoons at a time into small puddles on griddle. For larger pancakes, pour 1/4 to 1/3 cup at a time onto griddle. Cook until bottoms are deep golden and tops have set a bit, then use a spatula to flip pancakes. Cook other side until golden and cooked through. Repeat with remaining batter.

Serve warm, topped with butter and Blackberry-Maple Compote.

Makes 24 to 26 silver-dollar pancakes.

— Recipe from Heidi Swanson, author of "Super Natural Every Day" (Ten Speed Press, $23).