Introduction: Sorghum Millet Pancakes are a nutritious and delicious way to start your day. Sorghum, also known as jowar, is a gluten-free grain rich in fiber, protein, and essential nutrients. These fluffy pancakes are perfect for a wholesome breakfast or brunch, providing a healthy twist on a classic favorite.

Ingredients:

• 1 cup sorghum flour
• 1/2 cup all-purpose flour (or gluten-free flour blend)
• 2 tablespoons sugar (or coconut sugar)
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk (or dairy-free milk with 1 tablespoon vinegar)
• 2 large eggs
• 1/4 cup melted butter (or coconut oil)
• 1 teaspoon vanilla extract
• 1/2 cup water (as needed for consistency)
• Butter or oil for cooking

Optional Toppings:

• Fresh berries
• Sliced bananas
• Maple syrup or honey
• Chopped nuts
• Whipped cream

Instructions:

1. Prepare the Dry Ingredients:
   • In a large mixing bowl, whisk together the sorghum flour, all-purpose flour, sugar, baking powder, baking soda, and salt.
2. Mix the Wet Ingredients:
   • In another bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until well combined.
3. Combine Wet and Dry Ingredients:
   • Gradually add the wet ingredients to the dry ingredients, mixing until just combined. If the batter is too thick, add water a little at a time until the desired consistency is reached. The batter should be thick but pourable.
4. Cook the Pancakes:
   • Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
   • Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges start to look set, about 2-3 minutes.
   • Flip the pancakes and cook for another 2-3 minutes, or until golden brown and cooked through.
   • Repeat with the remaining batter, greasing the skillet as needed.
5. Serve:
   • Serve the pancakes warm, topped with your favorite toppings such as fresh berries, sliced bananas, maple syrup, chopped nuts, or whipped cream.

Tips:

• For extra fluffiness, let the batter rest for 5-10 minutes before cooking.
• You can add mix-ins like chocolate chips, blueberries, or nuts to the batter for added flavor.
• Store leftover pancakes in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage. Reheat in the toaster or microwave before serving.

Conclusion: Sorghum Millet Pancakes are a delightful and nutritious way to enjoy a classic breakfast dish. These pancakes are fluffy, flavorful, and packed with the health benefits of sorghum. Whether you top them with fresh fruit, nuts, or syrup, these pancakes are sure to become a breakfast favorite in your household. Enjoy the wholesome goodness of sorghum in every bite!