Breakfast Healthy HomeCooked

Gluten-Free Jowar (Sorghum) Pancakes

December 20, 2018

It’s been a while since I made a dish and blogged about it that very day. Today’s dish came about as a result of my current saturation with eggs. Don’t get me wrong; I love eating eggs for breakfast. Put a plate of nicely cooked eggs in front of me, and I will devour them. But, sometimes, you need a little change and diversity. So its usually Poha or Besan Chilla or even a simple chapati with this Hubli-special spicy peanut chutney that my mum gives me when I go there.

Today, I was really craving pancakes. But, since I have been trying to go gluten-free (yes, trying; you have my mother-in-law’s chapattis and tell me they are not worth it), I have jowar (sorghum) flour in my kitchen. So, while I searched online for a good sweet jowar recipe, I either found ones that are savoury, or mixed with other different flours or fruits. I even found one that was called a gluten-free pancake with jowar, but was mixed with whole wheat flour!!! So I set about using my regular whole wheat flour pancake recipe and prayed that it would work on the jowar. I tweaked it a little to suit my no white sugar diet, but the rest essentially remained the same. The result is a slightly coarse (since there is no gluten in jowar) texture, rather nutty but super delicious pancake. 

Print Recipe
Sweet Jowar Pancakes
Sweet, gluten-free jowar (sorghum) pancakes that are the perfect breakfast item.
Prep Time 15 minutes
Cook Time 10 minutes
Passive Time 5 minutes
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 10 minutes
Passive Time 5 minutes
Servings
people
Ingredients
Instructions
  1. Melt the butter and set aside. Pour the milk in a cup and add the vinegar to it to create butter milk.
  2. In a big bowl, mix together the dry ingredients - the flour, sugar (if using), salt (if using), the baking powder and soda and mix together.
  3. In another bowl, mix the egg, milk, melted butter, date syrup or honey (if not using sugar) together till it is a slightly homogenous mixture.
  4. Mix the liquid into the dry items and whisk together till just combined. Let the mixture sit for a while (5 minutes) - the vinegar reacts with the baking powder and soda to act as a leavener and helps make it fluffy.
  5. In the meanwhile, heat the butter or ghee in a pan. Now pour a ladleful of batter into the pan and let it cook. This is a little tricky since the batter is slightly runny but holds its own - so be ready for odd shapes. I used a silicon ring to make my pancakes round. Once they become golden brown on one side, flip over and cook on the other side. Once they are ready, serve with date syrup/honey.
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