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314-725-3358

Pancakes Basic

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.

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