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 1⁄3 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.
