Enjoy naturally gluten-free sorghum pancakes by mixing dry and wet ingredients, cooking in a preheated pan, and serving with butter and syrup for a delicious breakfast.
Ingredients
- 1 ½ cups sorghum flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 4 tablespoons melted butter
- 1 cup buttermilk
- 1 teaspoon vanilla
- 2 eggs
- ½ cup water
Directions
Whisk all dry ingredients in mixing bowl. Add all wet ingredients, mixing well. Batter will not be smooth it will appear chunky. Add batter to preheated pan ¼ cup at a time. Cook each pancake until one side bubbles, then flip to other side. Repeat until all better is used. Serve immediately with butter and syrup. These pancakes are amazingly delicious!