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Poppy, Lemon and Sunflower Seed Pancakes

5.0(73)

These are inspired by Heidi Swanson’s poppy seed and sunflower seed pancakes. She serves hers with a citrus marmalade, and also suggests making a savory version and serving it with a compound butter (I’d go Mediterranean and serve the savory ones with Greek-style yogurt). I decided to stir some lemon zest into the batter. I dotted some of the pancakes with raspberries and left others plain. Loved them both ways.

by Martha Rose Shulman·published 2012-10-22

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Breakfast, Easy, Quick, Pancakes, Main Course

Servings

20 pancakes

Total time

40 min

Calories / serving

131 kcal

Ingredients (13)

serves

2 cups (280 grams) whole-wheat flour, or 1 cup whole-wheat flour and 1 cup unbleached all-purpose flourwhole-wheat-flour
2 teaspoons baking powderbaking-powder
1 teaspoon baking sodabaking-soda
1 tablespoon sugar or raw brown sugarsugar
1/2 teaspoon fine sea saltsalt
1/4 cup (25 grams) poppy seedspoppy-seed
1/3 cup (45 grams) sunflower seeds, toasted until golden brownsunflower-seeds
2 large eggsegg
2 cups buttermilkbuttermilk
2 tablespoons canola oilcanola-oil
2 teaspoons vanilla extractvanilla-extract
2 tablespoons finely chopped lemon zestlemon
1 box raspberries (optional)raspberry

Instructions (3 steps)

01Sift together the flour(s), baking powder, baking soda, sugar and salt. Stir in the poppy seeds and sunflower seeds
02In a medium bowl, whisk the eggs. Whisk in the buttermilk, canola oil and vanilla. Quickly stir in the flour mix and lemon zest. Do not overwork the batter

03Heat a griddle or a large skillet, either nonstick or seasoned cast iron, over medium-high heat. Brush with butter or oil. Use a 1/4-cup ladle or cup measure to drop 3 to 4 tablespoons of batter per pancake onto your heated pan or griddle. Place about 6 raspberries, if using, on each pancake. When bubbles break through the pancakes, flip them over and cook for another minute, until they are brown on the other side. Serve right away, or allow to cool and wrap individual servings in plastic, then place in a freezer bag and freeze

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Rich recipe — supports nutrition-aware planning.