Dairy-Free Argentine Pancakes (Panqueques)

Instructions

1. 1In a medium bowl, whisk together the 1 cup of flour, 2 tablespoons of sugar, and 1/4 teaspoon of salt until they are well combined.
2. 2In a separate small bowl, whisk together the 2 eggs, 1 cup of dairy-free milk, 2 tablespoons of melted dairy-free butter, and 1/2 teaspoon of vanilla extract until the mixture is smooth.
3. 3Pour the wet ingredients from the small bowl into the medium bowl with the dry ingredients. Whisk everything together gradually until you have a smooth batter with no lumps.
4. 4Place a non-stick frying pan or griddle, about 25.4-30.48 cm in size, over medium heat. Add the 1 teaspoon of oil to the pan and let it heat up for about 1 minute until it shimmers slightly.
5. 5Pour 1/4 cup of the batter onto the hot, oiled pan for each pancake. You should be able to fit 1-2 pancakes in the pan at a time, depending on the size.
6. 6Cook each pancake for 2 to 3 minutes on the first side. You will know it's ready to flip when you see small bubbles forming on the surface and the edges look set. Carefully flip the pancake and cook for another 2 to 3 minutes on the second side, until it is golden brown and cooked through.
7. 7Remove the cooked pancake from the pan and place it on a plate. Repeat the process with the remaining batter, adding a tiny bit more oil to the pan if needed between pancakes, until all the batter is used.
8. 8Serve the pancakes immediately with your favorite fillings, such as fruit or jam.

Substitutions

Related Guides