¾ cup (90 g) sorghum flour (I mixed equal parts sorghum, millet and fine cornmeal)
½ cup (75 g) sweet white rice flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
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
3/4 cup mashed banana + 1/4 teaspoon cinnamon, optional
Ghee (or Butter/oil combo)
In a large bowl, whisk sorghum flour, sweet rice flour, baking powder, baking soda, and salt.
Add buttermilk, egg, maple syrup, vanilla, and banana/cinnamon (if using).
Add melted butter and quickly but gently mix until the batter is just combined. Take care not to over mix the batter or it will become thin.
Meanwhile, preheat a skillet or griddle over medium/low heat.
Coat the hot pan with a thin layer of ghee or butter and oil. Drop the batter by 1/4 – 1/3 cups. Cook on the first side until the bottoms are golden brown. Flip, and repeat on other side.
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