Poppy Seed Pancakes

This is another recipe I found at 101cookbooks.com.  These were so good!  I absolutely loved the sunflower seeds incorporated into the batter.  On the website there was a recipe for a citrus syrup to go along with the pancakes so I made that but it was pretty bitter so I just used pure maple syrup instead which was wonderful.

Poppy Seed Pancakes

2 cups whole wheat flour
1 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine grain sea salt

1/4 cup poppy seeds
1/2 cup sunflower seeds, toasted until deeply golden
2 1/4 cups organic buttermilk
2 large organic eggs, lightly beaten
2 tablespoons butter, melted 

Directions

To make the pancakes combine the flour, baking powder, baking soda, salt, poppy seeds and sunflower seeds in a large bowl. Add the buttermilk, eggs and melted butter. Stir all the ingredients until they are just combined. Don't worry if the batter is a bit lumpy, you don't want to over mix.

Heat your skillet, pan, or griddle to medium-hot and brush it with a bit of butter. Test for the right temperature. If a drop of water dropped onto the pan starts to dance, you are in the ballpark. Pour about 1/3 of a cup of batter into the skillet. Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter.

Makes 12 large pancakes