USCP Sorghum Pancake Breakfast
USCP recently gave sorghum growers a taste of the potential future of their crop. Representatives from USCP were present at the Evans Grain annual meeting in Tulia, Texas. The meeting allowed the company, located in Kress, Texas, to touch base with farmers in the area. USCP was invited to give an update of current checkoff funded projects and future opportunities for sorghum.
“The theme we wanted to portray was that many farmers grow sorghum without ever actually tasting or using it,” said USCP representative Kristin Heinemann.
USCP representatives served the farmers pancakes made from Twin Valley Mills sorghum flour in order to introduce the topic of new uses for sorghum. Representatives also served breakfast at the Robinson Grain annual meeting in Panhandle, Texas, in order to show farmers the new and delicious uses for sorghum as part of the USCP update.
Sorghum flour can be purchased online or is sometimes available in health food stores. Below is the recipe for sorghum pancakes.
Sorghum Pancakes
2 cups sorghum flour
3 tsp. baking powder
1 tsp. sugar
¾ tsp. salt
½ cup non-fat dry powered milk (or powdered buttermilk).
1 T corn oil
3 eggs
1 ½ cups water
Combine dry ingredients. Stir in eggs, oil and water and mix well. Drop by spoonfuls onto a hot, 375° griddle until golden brown, turning once. Makes about 20 four-inch pancakes.
2 cups sorghum flour
3 tsp. baking powder
1 tsp. sugar
¾ tsp. salt
½ cup non-fat dry powered milk (or powdered buttermilk).
1 T corn oil
3 eggs
1 ½ cups water
Combine dry ingredients. Stir in eggs, oil and water and mix well. Drop by spoonfuls onto a hot, 375° griddle until golden brown, turning once. Makes about 20 four-inch pancakes.