M A K E S 8 P A N C A K E S ( 4 I N C H E S E A C H )
You can use any milk but, of course, the flavor will change a little bit. For pancakes later in the week, double all of the ingredients (except the baking powder and baking soda) and refrigerate the remaining batter for up to 3 days. A teaspoon of fresh lemon juice will revive the reserved batter and make the pancakes nice and light.
1 cup Sorghum Blend
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon xanthan gum
¹⁄3 to ½ cup 1% milk (cow's, rice, soy, potato, or nut)
2 tablespoons unsalted butter or buttery spread, such as Earth Balance, melted, or canola oil
1 large egg, at room temperature
1 teaspoon pure vanilla extract
Additional butter, buttery spread, or canola oil for frying
In a mixing bowl or large measuring cup, sift together the sorghum blend, sugar, baking powder, baking soda, salt, and xanthan gum.
Gradually whisk in the milk, butter, egg, and vanilla until very smooth. Let the batter stand 5 minutes and then adjust the consistency, if needed.
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.