Whole Grain Pancakes with Cranberries and Sunflower Seeds

This is my old standby, whole grain pancakes. Warning, once you try these, IHOP will never be the same again.

Mix one and a half cups whole wheat flour with one and a half teaspoons aluminum-free baking powder and one half teaspoon sea salt

Mix in one half cup buckwheat flour

Cut in about one half stick cold slivered butter

Whip one beaten egg with two cups milk

Make a well in the center of the flours, pour in the liquids, and mix gently only until moist.

Gently mix in additional milk as needed (up to one cup)

Add one half cup dried cranberries, one half cup seven grain cereal, and one third cup unsalted raw sunflower seeds

Use a large spoon or ladle to drop the batter onto a cast iron griddle preheated over a medium flame. You can make these any size you, your spatula, and the grill can handle. My rule of thumb is, “Thin batter small, thick batter large.”

Wait to flip the cake until all its edges are dry and its surface is well bubbled. They don’t usually take long on the flip side. Remove the cake directly to the eating plate.

Dollop with butter while the cake is hot and drench with preheated pure maple syrup.

The raw sunflower seeds complement the buckwheat perfectly, bringing out the full flavor of each.