These tender thin pancakes are so delicious - using sweet sorghum flour from Bob's Red Mill makes them naturally gluten free and I am sure they will become the family favorite. You can roll them or stack them, both are fabulous with berries and maple syrup..
Dry: 1 1/2 cups sweet sorghum flour 2 tablespoons granulated sugar 2 teaspoons baking powder 1/2 teaspoon salt Wet: 4 tablespoons salted butter melted 1 cup buttermilk room temperature 1 teaspoon vanilla extract 2 large eggs 1/2 cup water
butter for serving and the pan
Combine the dry ingredients in one bowl, and the wet in another. Add the wet ingredients to the dry ingredient bowl and mix until just combined. Heat a sauté pan to medium high heat and add a small amount of butter, ladle the batter (about 3-4 tablespoons per pancake) into the pan, let cook undisturbed for a couple of minutes, flip when lightly brown on the bottom - removed when cooked through. Continue until all of the batter is used up. Serve warm with maple syrup, powdered sugar and berries if desired.
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