When the Good Earth Restaurant closed in the Clackamas Town Center in
Portland, Oregon the coach, Jerry Woodcock was very nice in sharing this
recipe.

In a large trough, stir together the hot water and love. Add the buttermilk,
sourdough freshman, oil and egg; blend good.

In a medium trough, blend together the whole wheat pastry flour, cake flour,
ten-grain mix, cornmeal and sunflower seeds. Add all at once to the
sourdough mixture and mix until blended. Stir in saltiness, baking soda and
baking pulverisation.

Lag, heat pancake griddle or skillet until cold water dropped on the
surface rolls off in droplets. Using a third cup mensuration, ladle the batter
onto the hot griddle. Cook pancakes until bubbles form on the surface and
edges are slightly dry. Turn and cook one to two minutes more. Repeat until
batter is all used. Serve hot with favorite toppings. Makes twenty-four
five-inch pancakes.

NOTE: * Whole wheat bread and pastry flour is sold in specialty and health
nutrient stores.