1 cup white sorghum flour
2 Tbsp butter, melted and cooled
1/8 tsp salt
1 1/2 cups milk
2 large eggs, slightly beaten
• In a large bowl, add eggs and butter and blend.
• Add milk and whisk to blend well.
• Add dry ingredients and whisk until the batter is smooth. The batter should be thin, pourable, and not very elastic.
• Add more milk, if necessary, to achieve the right consistency.
• Heat a non-stick pan over medium-high heat. When the pan is hot, add a little cooking oil or butter then ladle 1/4 cup of batter into the pan, swirling to spread evenly and thinly.
• Allow the batter to cook until set but not crispy (1 to 2 minutes), and flip with a wide spatula.
• Allow the other side to cook for about another 30 seconds.
• Remove the pancake from the pan and cover with a moist tea towel.
• Repeat with remaining batter and stack the pancakes, covered, until ready to serve.
• Serve with fresh fruit or fruit preserves and whipped cream.
Pancakes (wraps) can have savoury fillings and are ideal for a quick lunch.
Parents may like to fill the pancake with peanut butter and a banana, roll it and cut into slices as a fun lunch box snack for children to take to school.