This treat is especially tasty served the way the inn recommends–garnished with fresh apple slices and a sprig of parsley, plus hot maple syrup. —The William Seward Inn, Westfield, New York
Combine the milk and vinegar and let sit until the milk curdles. Combine the flour, baking soda, salt, honey, and egg in a blender, add the curdled milk, and blend just until the ingredients are mixed. Heat a griddle or heavy skillet, grease the surface with oil, and spoon out the batter to make pancakes of the desired size. Sprinkle sunflower seeds on top of each pancake. Cook until bubbles form, then flip and cook on the other side. Use additional oil for each batch as necessary to keep the pancakes from sticking. Serve with Fresh Fruit Topping.
Combine the sour cream, honey, and almond extract. Top each pancake with fresh fruit, and top the fruit with a dollop of the sour cream mixture.