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In a mixing bowl or the insert of the instant pot, mix together the sorgum flour, rice flour, sugar, salt, and rapid rise yeast. Add the warm water and mix well.
Place in the instant pot and set on yogurt mode for 1 and ½ hours. If possible give the mixture a stir in between.
If you do not have or do not want to use an instant pot, stir the mixture, cover and set aside in a warm place (about 65 degrees) for 3 hours.
The mixture should be frothy and bubbly when ready. Stir in the lemon juice if using.
Heat a cast iron or other heavy skillet. Grease lightly. Turn the heat on low. Pour a ladleful of the batter. Cover and cook for 3 minutes, remove the cover, your mixture should set and the pancake/crepe should come of easily from the pan. If it does not give it a little more time. Turn and cook on the other side for about 20 to 30 seconds. Set aside.
Continue this way until all the batter is used up. Enjoy with your favorite stew or serve warm with jam or any other topping.