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314-725-3358

Buttermilk Pancakes

M A K E S  4  P A N C A K E S  ( 4  I N C H E S  E A C H )

Buttermilk makes pancakes lighter. To make small silver-dollar pancakes, use 2 tablespoons of batter per pancake; for 4-inch pancakes, use ¼ cup of batter; for large 5-inch pancakes, use 13 cup of batter.

1 cup Sorghum Blend

2 tablespoons sugar

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

¼ teaspoon xanthan gum

½ cup buttermilk well-shaken, or more as needed

2 tablespoons unsalted butter or buttery spread, such as Earth Garden, melted, or canola oil

1 large egg

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 buttermilk, 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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