These pancakes find inspiration in the poppy & sunflower seed pancakes of Heidi Swanson’s. Although hers are served with a citrus marmalade, she suggests a savory type can be made, and served with a compound butter. I would suggest serving a savory variant with Greek yoghurt. These pancakes work fantastically whether dotted with raspberries, or left plain.

Ingredients

• 2 cups (280 grams) whole-wheat flour (or 1 cup whole-wheat flour plus  1 cup unbleached all-purpose flour)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 tablespoon sugar or raw brown sugar
• ½ teaspoon sea salt (fine)
• ¼ cup (25 grams) poppy seeds
• ⅓ cup (45 grams) sunflower seeds (toast until golden brown)
• 2 large eggs
• 2 cups buttermilk
• 2tablespoons canola oil
• 2teaspoons vanilla extract
• 2tablespoons lemon zest (finely chopped)
• 1box raspberries (optional)

Nutritional Information

Nutritional analysis per serving (20 servings):
122 calories; 4 grams fat; 4 grams protein; 0 grams saturated fat; 1 gram monounsaturated fat; 0 grams trans fat; 1 gram polyunsaturated fat; 17 grams carbohydrates; 1 gram sugars; 2 grams dietary fiber; 19 milligrams cholesterol; 154 milligrams sodium.

Note:

The information shown is only an estimate based on the available ingredients and specified preparation. This should not take the place of a professional nutritionist’s advice.

Preparation

1. Sift together the flour (or flours), baking soda, baking powder, sugar and salt, then stir in the sunflower & poppy seeds.
2. Whisk the eggs in a medium bowl. Next, whisk in the buttermilk, vanilla, and the canola oil. Hastily stir in the lemon zest and flour mix, but be sure not to overwork your batter.
3. Over a medium heat, heat up a large skillet or griddle (seasoned cast iron, or nonstick). Brush with oil or butter. Using a ¼ cup or ¼ cup ladle, drop 3-4 tablespoons of batter per pancake onto your griddle or heated pan. If opting to use raspberries, place roughly 6 on each of the pancakes. When you observe bubbles breaking through the pancakes, flip them and let them cook for an additional minute – until the other side is golden brown. Serve immediately. If planning to store, let them cool, then wrap individually in plastic, place in freezer bag then freeze.

 Tip

• Prepare in advance: These pancakes can be frozen for months. They can also be made a day in advance, and simply reheated in a microwave or low oven.