Sorghum Pancakes
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Twin Valley Mills
This gluten-free pancake recipe is very versatile. If you're on a dairy-free diet, you can leave out the milk, without substituting anything in its place – just adjust the water to provide the desired thickness of batter.
ingredients
2 cups sorghum flour
3 teaspoons baking powder
1 teaspoon sugar
3/4 teaspoon salt
1/2 cup non-fat dry powered milk (or powdered buttermilk)
1 tablespoon corn oil or other cooking oil
3 eggs
1 1/2 cups water
Instructions
1. Combine dry ingredients. Stir in eggs, oil and water; mix well.
2. Drop by spoonfuls onto a hot, 375°F griddle and cook until golden brown, turning once.
Note: If you like thinner pancakes, add more water or add some applesauce.
This recipe was adapted by Mary Schluckebier, Home Economist, for Twin Valley Mills, LLC and is provided courtesy of Twin Valley Mills.
makes: about 20 4-inch pancakes
