Breakfast

Soured Milk Sorghum Pancakes is for Breakfast.

Soured Milk Sorghum Pancakes takes 5 minutes to prepare.

Soured Milk Sorghum Pancakes takes 15 minutes to cook.

Soured Milk Sorghum Pancakes makes 6 servings.

The ingredients for Soured Milk Sorghum Pancakes are:

1 tablespoon lemon juice or vinegar 15 ml
(not malt or flavored vinegar)
nearly 1 cup milk 225 ml (I used rice milk)
1 cup sorghum flour 136 gm
1 teaspoon baking soda 4 gm
? teaspoon salt 3 gm
1 egg 1
1 tablespoons oil 30 ml

Here is how you make Soured Milk Sorghum Pancakes:

Measure lemon juice or vinegar into a one cup liquid measuring cup. Add milk to the 1-cup line. Stir and allow to sit for about 5 minutes.In a medium bowl, whisk together flour, sugar, soda, and salt.In a small bowl whisk together soured milk, egg, and oil.Add milk mixture to flour mixture, whisk until smooth.Preheat griddle and oil it. Ladle enough batter onto the griddle to make a 3-4? pancake. Do not make them too big, or they will be very hard to flip.Cook until bubbles form on the surface. Flip and cook a few minutes more.Serving Size:?Makes 6 PancakesNumber of Servings: 6Recipe submitted by SparkPeople user CATARATA17.

The nutritional information for Soured Milk Sorghum Pancakes is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 131.2

• Total Fat: 4.2 g
• Cholesterol: 30.8 mg
• Sodium: 28.3 mg
• Total Carbs: 20.5 g
• Dietary Fiber: 2.0 g
• Protein: 3.9 g

The dietary needs meet for Soured Milk Sorghum Pancakes is Gluten Free