Poppy, Lemon and Sunflower Seed Pancakes

• 2 cups (280 grams) whole-wheat flour, or 1 cup whole-wheat flour and 1 cup unbleached all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 tablespoon sugar or raw brown sugar
• 1/2 teaspoon fine sea salt
• 1/4 cup (25 grams) poppy seeds
• 13 cup (45 grams) sunflower seeds, toasted until golden brown
• 2 large eggs
• 2 cups buttermilk
• 2 tablespoons canola oil
• 2 teaspoons vanilla extract
• 2 tablespoons finely chopped lemon zest
• 1 box raspberries (optional)

1. Sift together the flour(s), baking powder, baking soda, sugar and salt.
2. Stir in the poppy seeds and sunflower seeds
3. In a medium bowl, whisk the eggs.
4. Whisk in the buttermilk, canola oil and vanilla.
5. Quickly stir in the flour mix and lemon zest.
6. Do not overwork the batter
7. Heat a griddle or a large skillet, either nonstick or seasoned cast iron, over medium-high heat.
8. Brush with butter or oil.
9. 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.
10. Place about 6 raspberries, if using, on each pancake.
11. When bubbles break through the pancakes, flip them over and cook for another minute, until they are brown on the other side.
12. Serve right away, or allow to cool and wrap individual servings in plastic, then place in a freezer bag and freeze

flour, baking powder, baking soda, sugar, salt, poppy seeds, sunflower seeds, eggs, buttermilk, canola oil, vanilla, lemon zest, raspberries

Taken from cooking.nytimes.com/recipes/12876 (may not work)