A couple of months ago, I noticed a special deal on a gluten free flour blend, six 3 lb bags for essentially about $1 each. I decided it was too good a deal to pass up because I bake so much for the workshops I teach, and I put in for two orders of the flour, thinking that 12 bags would hold me for a long while.
When the ordered arrived, it was in two separate boxes. One contained six bags of the gluten free flour blend I had ordered, but the second batch was six bags of straight sorghum flour. I called up the company, and they apologized and said they’d send out the correct order of flour immediately.
I asked about sending back the incorrect flour and was told that because of certain restrictions, they aren’t allowed to receive food back. I wasn’t sure what I’d do with six bags of straight sorghum flour, but I figured I’d find a use.
When the new box came in, I eagerly opened it, only to discover that they’d sent me another six bags of sorghum flour!
When I called the company again, they determined that something must be wrong with their ordering system and that they would not be able to sell anymore flour under the special deal until they figured out the problem. They refunded my money for the second order of six bags, but once again told me that I had to keep the incorrect flour.
So, in the end I only received six bags of the flour blend at the special price, and I now had twelve bags of sorghum flour which I had neither ordered nor needed.
This morning, I decided I would begin to make use of some of that flour, and I worked out a recipe for sorghum pancakes which not only came out delicious but which the children have asked that I make again with different variations.
(This makes a lot of pancakes so cut the recipe in half if you’re not cooking for a large family or want a lot of leftovers.)
5 cups sorghum flour
1 tbsp baking powder
1 tsp baking soda
2 tsp cinnamon*
1/2 tsp salt
4 cups “milk” (I used flax this time, but might try soy next time)
4 tbsp lemon juice
2 tbsp Agave
1/4 cup melted coconut oil**
1. Whisk together the sorghum flour, baking powder, baking soda, cinnamon and salt.
2. Mix the milk with the lemon juice and let it sit for five minutes.
3. Whisk together the agave, eggs, and melted coconut oil. Add the milk.
4. Mix the dry ingredients until the wet quickly until all the dry ingredients are incorporated. Let the batter sit for at least ten minutes. It will bubble and thicken.
5. On a heated pancake griddle (350 degrees) or pan over medium high heat on the stove, pour 1/4 cup of the batter per pancake. Let the pancake cook for a couple of minutes until the edges become dry and bubbles form. Flip and cook for another minute until the second side is done.
6. As the pancakes are cooking, make peach compote: Slice eight peaches into six lengthwise slices each and put into a large shallow pan on the stovetop. Mix 1/4 cup agave with 1 tsp cinnamon and pour over the peaches. Cook the peaches for about five to ten minutes over medium low heat until the peaches are soft and the liquid as thickened.
7. Serve the pancakes with the peach compote*** on top.
* If you are planning on serving the pancakes by themselves, they need a bit more flavor, so you should add something besides the cinnamon, like 2 tsp of vanilla or orange peel. If you don’t have sodium issues, you might want to increase the salt to 1 tsp.
** If you don’t want to or can’t use coconut oil, melted vegan butter or safflower oil are good substitutes.
*** You don’t have to use peaches. You could try these pancakes with a blueberry or apple compote, too.