Soured Milk Sorghum Pancakes

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Nutritional Info
  • 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

View full nutritional breakdown of Soured Milk Sorghum Pancakes calories by ingredient
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Number of Servings: 6


    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


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 Pancakes

Number of Servings: 6

Recipe submitted by SparkPeople user CATARATA17.

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