The Bojon Gourmet

Make the Batter
0 In a large bowl, whisk or sift together the sorghum and sweet rice flours with the baking powder, baking soda, and salt.
1 In a measuring pitcher or bowl, whisk together the buttermilk, egg, maple syrup, and vanilla.
2 Pour the buttermilk mixture into the flour mixture and quickly stir with a flexible spatula until halfway combined; 8 to 10 strokes. Pour in the melted butter and quickly but gently mix until the batter is just combined and no butter or flour streaks remain. Some lumps are ok. Take care not to overmix the batter or it will become thin and the pancakes will cook up flatter and more tough.
3 Set the batter aside for a minute or two to thicken. 
Cook
10 Meanwhile, preheat a wide skillet or griddle over medium heat. I prefer well-seasoned cast iron or ceramic nonstick. When the pan is hot, lower to medium-low or low.
4 Coat the hot pan with a thin layer of ghee or oil. Drop the batter by ¼ - 1/3 cups into the hot oil. Cook on the first side until the bottoms are golden, 2-3 minutes. Gently flip, taking care not to deflate the pancakes. Cook on the second side until the bottoms are golden, 2-3 more minutes.
5 Remove the pancakes to a wire rack. When you’re ready to serve, reheat any cooled pancakes in the hot pan. Alternatively put them in a low oven while you cook the remaining pancakes.
6 Serve the pancakes with your favorite toppings. I like mine piled high with fresh seasonal fruit, a big dollop of Greek yogurt, a sprinkle of hemp seed, and a drizzle of maple syrup.
7 Pancakes can be made ahead and warmed in a hot skillet or toaster oven when ready to serve. They will keep for up to 4 days airtight in the refrigerator.