Ingredients
1 c. Carol’s Sorghum Blend
2 tbsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. Xanthan gum
1/2 c. buttermilk
2 tbsp. unsalted butter or buttery spread
1 large egg
1 tsp. pure vanilla extract
additional butter
Preparation
Step 1In a mixing bowl or large measuring cup sift together the sorghum blend, sugar, baking powder, baking soda, salt, and xanthan gum.Step 2Gradually whisk in the buttermilk, butter, egg, and vanilla until very smooth. Let the batter stand 5 minutes and then adjust the consistency, if needed.Step 3In a large nonstick (gray, not black) skillet, heat the butter over medium-high heat until hot but not smoking. Pour 1/4 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.
