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.
- 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 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.
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.
- Sift together the flour (or flours), baking soda, baking powder, sugar and salt, then stir in the sunflower & poppy seeds.
- 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.
- 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.
- 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.