Dessert: Gluten-Free Buttermilk Pancakes

Recipe by Carol Fenster Recipe courtesy of Carol Fenster's 1,000 Gluten-Free Recipes. Homey and comforting, these pancakes are sure to please your family and guests. To make these gluten-free pancakes, you'll need 1 cup of Carol's Sorghum Blend.

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

Instructions

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

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