1 cup well-shaken buttermilk (add 2-4 more tablespoons if you want more thin, crisp pancakes)
1 large egg
1 tablespoon maple syrup, plus more for serving
1 teaspoon vanilla extract
3 tablespoons (45 g) butter, melted
Ghee or neutral high-heat vegetable oil (avocado, sunflower grapeseed)
In a large bowl, whisk sorghum flour, sweet rice flour, baking powder, baking soda, and salt.
In a separate bowl, whisk together buttermilk, egg, maple syrup, and vanilla.
Pour the buttermilk mixture into the flour mixture and quickly stir with a flexible spatula until halfway combined; 8 to 10 strokes. Pour in the melted butter and quickly but gently mix until the batter is just combined and no butter or flour streaks remain. Some lumps are ok. Take care not to over mix the batter or it will become thin and the pancakes will cook up flatter and more tough.
Meanwhile, preheat a skillet or griddle over medium heat. Once the pan is hot, lower the heat to medium-low.
Coat the hot pan with a thin layer of ghee or oil. Drop the batter by ¼ – 1/3 cups into the hot oil. Cook on the first side until the bottoms are golden, 2-3 minutes. Flip, and repeat on other side.
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