Sorghum pancakes
Rediscover the joy of Candlemas and family snacks with these pancakes of incredible fineness and lightness. The star of this recipe, sorghum flour is a true goldmine: naturally gluten-free, it provides an exceptionally rare softness and a gentle subtly sweet flavour, almost biscuity.
Gone are the brittle or rubbery gluten-free pancakes! This lactose-free version manages to be just as soft, golden, and tasty as the traditional recipe. A marvel of inclusive indulgence that will surprise and delight all your guests.
Ingredients
For about 8 pancakes:
- 130g of sorghum flour
- 330g of plant milk (rice, millet, almond…)
- 2 whole eggs
- 1 pinch of salt
- Vegetable oil to grease the pan (sunflower, coconut…)
Equipment
- A large bowl
- A scale
- A frying pan (ideally carbon steel)
- Optional: a ladle
Preparation
Mix all the ingredients in a blender (or with a whisk).
Baking
- Preheat the pan over medium-high heat.
- Spread a thin layer of oil and pour in a ladle of the mixture.
- Cook until the pancake lifts and is golden underneath. Flip and let it cook for a few more seconds. Serve immediately or wrap in plastic film and keep for 1 or 2 days in the fridge.
Ideas for variations
...