Fluffy, naturally sweet pancakes whipped up using sorghum flour, mashed bananas, and a hint of cinnamon. Drizzled with pure maple syrup or honey, this nutritious stack works wonderfully as a hearty, sweet weekend breakfast or late-night dessert.
Ingredients
Dry Mix
1 ½cups sorghum/ jowar flour 204 gm
2 tbsp granulated sugar
2 tsp baking pdr
½ tsp salt
Wet Mix
4 tbsp salted butter melted
1 cup buttermilk @ room temperature
1 tsp vanilla
2 large eggs
½ cup water
Preparations
Whisk together the dry mix ingredients in a large mixing bowl and make a well in the center. Place a nonstick skillet on a burner and preheat it over medium low heat while you continue to make the wet mix.
Combine all the wet mix ingredients in another mixing bowl and whisk until thoroughly combined. It may look curdled or slightly chunky; that's normal.
Test the pan by flicking in a few drops of water. If they immediately sizzle, the pan is ready. Pour the wet mix into the well of the dry mix and whisk until well combined. The batter should be easily pourable; if it is too thick, add ¼ cup of water and whisk it into the batter thoroughly.
Add batter to the pan approximately ¼ cup at a time. Cook each pancake on one side until the bubbles that appear in the batter burst and stay open, then flip to cook on the other side until the pancake puffs up in the middle. Repeat with the rest of the batter. Note: the pan may start to get too hot as it continues to heat. If pancakes are over-browning before they cook through, lower the heat slightly.
Remove cooked pancakes to a plate and cover to keep warm, or place in a warm oven until all pancakes are cooked. Serve immediately.
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