Not "For the Birds" Seedy Pancakes

Not “For the Birds” Seedy Pancakesr
Yield: 6 Servings or 18 - 5” inch pancakes

Ingredients:
1 cup (250 mL) all purpose flour
1 cup (250 mL) whole wheat flour
1 cup (250 mL) quick oatsrn¼ cup (60 mL) flax seedsrn¼ cup (60 mL) sunflower seeds
2 tbsp (30 mL) poppy seeds
1 tbsp (15 mL) baking powderrn½ tsp (2 mL) saltrn½ tsp (2 mL) korintje cinnamon
2 ¾ cups (675 mL) milk
3 eggs (lightly beaten)
3 tbsp vegetable/canola oil
1 tsp (5 mL) double-strength Madagascar bourbon vanilla

Method:
Mix dry ingredients in classic batter bowl.
Mix wet ingredients in small batter bowl.
Add wet ingredients to dry and mix until moistened (will be slightly lumpy, don’t over mix or they may become rubbery).
Heat Executive square griddle or double burner griddle on medium/high heat. Pour batter in ¼ cup amounts. Cook approx. 2 minutes (until bubbles are popping in batter and pancake is golden brown). Flip and cook on other side until golden brown.

Great served with spreadable cream cheese and apple sauce or maple syrup and toasted pecans.

Not into bird food???? Omit the seeds and cinnamon and you have a terrific oatmeal pancake.

No time??? Pour batter into greased, large bar pan and bake at 350 F (180 C) for 15 to 20 min. or until done in the middle. Slice into 16 pieces and serve warm.