Gluten Free Buttermilk Pancakes & Carol's Sorghum Blend

Carol's Sorghum Blend

1 1/2 cup sorghum flour

1 1/2 cup potato starch or cornstarch

1 cup tapioca flouro

Buttermilk Pancakes

1 cup Carol's Sorghum Blend

2 tablespoon sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon xanthan gum

1/2 cup buttermilk, homemade or store-bought, well-shaken, or more as needed (See Below)

2 tablespoon unsalted butter or buttery spread, such as Earth Garden, melted, or canola oil

1 large egg

1 teaspoon pure vanilla extract

Additional butter, buttery spread, or canola oil for frying

1. In a mixing bowl or large measuring cup sift together the sorghum blend, sugar, baking powder, baking soda, salt, and xanthan gum.

2. Gradually whisk in the buttermilk, butter, egg, and vanilla until very smooth. Let the batter stand 5 minutes and then adjust the consistency, if needed.

3.In 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.

Homemade Buttermilk

1 tablespoon of cider vinegar

1 cup of 2% milk (cow, rice, soy, potato, or nut)

Put the vinegar in a measuring cup. Whisk in enough milk to equal 1 cup. Let stand 10 minutes to thicken slightly. Refrigerate unused portions, tightly covered for up to 1 week.