These are a staple at our house and we eat them at least once a week! I make one batch dairy free and one batch with milk. The ones with milk taste better and rise a little better, but the other ones are decent. All in all, I end up making 4 9x13 pans for may family of 7, and it really isn't enough. Don't feel like a pig if you eat an entire pan by yourself because I am really putting 1 batch in 2 pans - go ahead, eat twice as much!
1/2 c. sorghum
1/2 c. millet
1/2 c. tapioca starch
1 c. milk *(water if dairy free)
1 tsp. salt
4 T. butter,divided(Earthbalance dairy/soy free buttter)
Preheat oven to 425. In a medium bowl whisk together the eggs. Add flours, salt and 1/2 c. milk and whisk until smooth. Add remaining milk and mix. These work best when you do it by hand, the blender seems to be to much and they won't rise as high. Melt butter (2 T. per pan) in 2 9x13 pans while oven is heating. When butter is melted, pour batter equally between the 2 pans. Cook for 18 min.
*It might sound strange to use water, but I have tried several different "milks" and water works best, plus it is the easiest!
We love to eat these with powdered sugar and lemon juice. Another favorite topping is our yummy cinnamon syrup that makes them taste like a cinnamon roll. Check back soon for the syrup recipe!