Little Bird Sorghum Flour Pancakes with Graple Syrup
I am nearing the end of my posts with purple foods and therefore it will be time to change background colours again on my blog. Eggplant, grapes, berries, purple basil, purple peppers, it’s been swell but we’re heading to what I think of as “orange” season — persimmon, butternut and other orange squash, and pumpkin. Before we do, though I’ve got a couple more purple recipes for you.
I’ve been experimenting a lot with sorghum, both in flour and syrup, and with wild success. I’ve made a cornbread, a cake and now pancakes with sorghum flour that turned out very moist and sweet without the addition of sugar. For these pancakes I resorted to “Mike style” to use the remainder of my grapes, so we had raw whole grapes, roasted whole grapes, and grape jam which I turned into a sort of “graple” syrup by adding water to the jam I’d made and a spoonful or two of sorghum syrup.
I’m only including the recipe for the pancakes using sorghum syrup so that you can try working with it. You can embellish and decorate your pancakes as you see fit depending upon your personal preferences. Here I cut out a little bird and filled it with jam, poured the pancake batter in, let it set on the stove top, then finished it in the oven. Yes, I keep myself entertained this way.
Kyoho Grapes, Ready for Jamming
Cooking With Apple (for Pectin)
Strained Cooked Grapes
At this point I pureed the juice with the strained skins/pulp and re-boiled with some honey, then set in jars.
Roasted Red Grapes
Little Bird Pancake
An “M” Pancake for Mike Style
- 1 cup sorghum flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk (you can substitute almond or coconut milk if you like)
- 2 tablespoons unsalted butter, melted, or coconut or vegetable oil
- 1 large egg
- 1 tablespoon coconut or vegetable oil
- Toppings of your choice such as maple syrup, berries, bananas, etc.
- Preheat oven to 200 degrees; have a cookie sheet ready to keep pancakes warm in the oven.
- In a small bowl, whisk together flour, baking powder, and salt; set aside.
- In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened.
- Heat a large skillet or griddle over medium. Dab a paper towel in melted oil and rub skillet with towel.
- For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
- Cook until a few of the little bubbles begin to break, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet, cover with aluminum foil, and keep warm in oven.
- Continue with more oil and remaining batter. (You’ll have 12 to 15 small pancakes.) Serve warm, with desired toppings.