Sorghum Pancakes

Name: Sorghum Pancakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 cups whole grain sorghum flour; 3 tsp baking powder; Pinch of salt; 2 eggs; 4 tbsp melted butter; 1 tbsp sorghum syrup; 1 tbsp vanilla extract; 1 cup buttermilk; 1/2 cup water

Prep Time

15 Minutes

Make Time

15 Minutes

Yield

6 Servings

Sorghum Form

Flour
Syrup

Fluffy sorghum pancakes sweetened with sorghum syrup and vanilla for a simple, wholesome stack anytime.

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Ingredients

2 cups whole grain sorghum flour
3 tsp baking powder
Pinch of salt
2 eggs
4 tbsp melted butter
1 tbsp sorghum syrup
1 tbsp vanilla extract
1 cup buttermilk
1/2 cup water

Instructions

In a large bowl, whisk together the sorghum flour, baking powder and salt.
In a separate bowl, beat the eggs. Stir in the melted butter, sorghum syrup, vanilla extract, buttermilk and water until well combined.
Pour the wet ingredients into the dry ingredients. Gently stir until just combined. Do not overmix—the batter may be slightly lumpy and thick.
Preheat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil. Pour 1/4 cup of batter per pancake onto the skillet. Cook for 2 – 3 minutes or until bubbles form on the surface and edges look set. Flip and cook for another 1 – 2 minutes until golden and cooked through.
Serve warm with extra sorghum syrup, butter or your favorite toppings like fresh fruit or yogurt.