M A K E S 8 P A N C A K E S ( 4 I N C H E S E A C H )
You can use any milk but, of course, the flavor will change a little bit. For pancakes later in the week, double all of the ingredients (except the baking powder and baking soda) and refrigerate the remaining batter for up to 3 days. A teaspoon of fresh lemon juice will revive the reserved batter and make the pancakes nice and light.
1 cup Sorghum Blend
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon xanthan gum
¹⁄3 to ½ cup 1% milk (cow's, rice, soy, potato, or nut)
2 tablespoons unsalted butter or buttery spread, such as Earth Balance, melted, or canola oil
1 large egg, at room temperature
1 teaspoon pure vanilla extract
Additional butter, buttery spread, or canola oil for frying
Directions
1 In a mixing bowl or large measuring cup, sift together the sorghum blend, sugar, baking powder, baking soda, salt, and xanthan gum.
2 Gradually whisk in the milk, butter, egg, and vanilla until very smooth. Let the batter stand 5 minutes and then adjust the consistency, if needed.
3 In a large, nonstick (gray, not black) skillet, heat the butter over medium-high heat until hot but not smoking. Pour ¼ cup batter onto the skillet and cook until bubbles appear on top of the pancake, about 2 to 3 minutes. Turn and cook until browned on other side. Serve immediately.
