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1
Place the brown rice in a small saucepan, add 1 cup water, and bring to a boil over medium-high heat.
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2
Reduce the heat and let simmer until the rice is tender, about 30 minutes.
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3
Transfer the rice to a separate dish to cool completely.
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4
Combine the nine-grain mix, flax seeds, sesame seeds, and sunflower seeds in a bowl.
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5
Bring 1 1/4 cups water to a boil, and pour it over the grains and seeds.
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6
Let them soak for 30 minutes or until theyre soft.
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7
Place the all-purpose flour, whole-wheat flour, baking powder, baking soda, salt, and oats in a mixing bowl.
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8
Stir to combine, and make a well in the center.
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9
In a separate bowl, whisk together the molasses, buttermilk, egg yolks, the grain and seed mixture, and 1/2 cup of the cooked brown rice.
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10
Pour the liquid mixture into the well, and combine with a wooden spoon.
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11
In an electric mixer fitted with the wire whisk attachment, whisk the egg whites at high speed until soft peaks form.
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12
Using a rubber spatula, fold the whites into the flour mixture.
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13
(You can hold the batter in the refrigerator until youre ready to use it, but keep in mind that the sooner you bake the pancakes, the lighter theyll be.)
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14
Adjust the oven rack to the middle position and preheat the oven to 350F.
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15
Preheat two 9-inch cast-iron skillets in the oven for 5 minutes.
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16
Add 1 tablespoon of the butter to each pan and swirl it around to coat the pan.
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17
Pour one fourth of the batter into each pan, transfer them to the oven, and bake for 15 to 20 minutes.
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18
Check the pancakes the same way you would a regular cake: the pancakes are ready when a skewer inserted in the middle comes out clean.
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19
Flip each pancake onto a plate, and serve.
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20
Bake the other 2 pancakes the same way.
