Sunflower seeds and poppy seeds give these pancakes a nutty crunch, and the citrus syrup goes perfectly with them.
|1⁄3 c||agave nectar|
|2||oranges (peeled, segments torn into small pieces)|
|1||lemon (peeled, segments torn into small pieces)|
|2 c||flour (white whole wheat, unbleached all-purpose, or whole wheat pastry flour are fine here)|
|1 t||baking powder|
|1⁄2 t||baking soda|
|1⁄3 c||poppy seeds|
|1⁄2 c||sunflower seeds (toasted until deeply golden)|
|1 1⁄4 c||buttermilk|
|2||eggs (large, lightly beaten)|
|2 T||butter (melted, plus more unmelted for pan and for serving)|
Mix the agave nectar, orange, and lemon segments together in a medium saucepan. Heat over medium-low heat, and bring to a gentle simmer for 5-6 minutes. Remove from heat and set aside.
Combine the flour, baking powder, baking soda, salt, poppy seeds, and sunflower seeds in a large bowl. Add the buttermilk, eggs, and melted butter, and stir until just combined - lumps are fine, don't overmix!
Heat a skillet over medium-high heat. Brush with some butter. When the skillet is hot, pour 1/3 cup of batter in the skillet for each pacake. Wait until the bottom of the pancake is deep golden, then flip with a spatula and cook until the other side is golden. Repeat with the remaining batter.
Serve the pancakes with a pat of butter and drizzled with the citrus syrup.