This is the only recipe I found on-line from the Good Earth Restaurant in Portland.

OREGON TEN-GRAIN SOURDOUGH PANCAKES
Source: Good Earth Restaurant As published in the Oregonian FoodDay
Makes 24 (5-inch) pancakes

Note from source: When the Good Earth Restaurant closed in the Clackamas Town Center in Portland, Oregon the manager, Jerry Woodcock was very nice in sharing this recipe.

1/2 cup hot water
3 tbsp honey
2 cups buttermilk
1 cup sourdough starter
1 egg
2 tbsp vegetable oil
2 1/2 cups whole wheat pastry flour plus 2 tbsp whole wheat pastry flour*
1 cup sifted cake flour
1/4 cup ten grain cereal mix
5 tbsp sunflower seeds
2 tbsp cornmeal
1 tbsp baking powder
1 1/2 tsp baking soda
3/4 tsp salt

In a large bowl, stir together the hot water and honey. Add the buttermilk, sourdough starter, egg, and oil; blend thoroughly.

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

Meanwhile, heat pancake griddle or skillet until cold water dropped on the surface rolls off in droplets. Using a third cup measure, 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.

*Whole wheat bread and pastry flour is sold in specialty and health food stores.