1- 2 oranges, peeled, segments torn into small pieces
1 lemon, peeled, segments torn into small pieces
1/3 cup agave nectar
2 cups white whole wheat flour (or unbleached a-p flour)
1 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine grain sea salt
1/3 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
Butter, to serve (and for pan)
To make the citrus syrup put the orange and lemon segments and agave nectar in a medium saucepan over medium-low heat. Heat and stir until the ingredients combine. Bring the mixture to a gentle simmer for 5 or 6 minutes. Remove from heat and set aside.
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. Serve with a golden pat of butter and a nice drizzle of syrup. By Heidi Swanson
Makes about 12 large pancakes, or dozens of silver-dollar pancakes - enough to feed a small crowd.
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