Dairy-Free Dutch Pancakes (Pannenkoeken)

Instructions

1. 1In a large bowl, add the 1 cup of All-Purpose Flour, 1.5 cups of Plant-Based Milk, 2 Eggs, and 0.25 teaspoon of Salt. Whisk everything together until the mixture is completely smooth, with no lumps of flour visible.
2. 2Place a non-stick griddle or frying pan on the stovetop and heat it over medium heat, which is approximately 175°C. Add 1 tablespoon of the 2 tablespoons of Oil or Vegan Butter to the pan and let it heat up until it shimmers.
3. 3For each pancake, pour 1/4 cup of the batter onto the hot griddle. The batter will spread out to form a large, thin circle.
4. 4Cook the pancake for 2 to 3 minutes on the first side. You will know it is ready to flip when the edges start to look dry and small bubbles appear on the surface.
5. 5Carefully flip the pancake using a spatula and cook for another 2 to 3 minutes on the second side, until it is golden brown and cooked through.
6. 6Repeat steps 3 through 5 with the remaining batter, adding the remaining 1 tablespoon of Oil or Vegan Butter to the pan as needed to prevent sticking. You should be able to make about 4 pancakes.
7. 7Serve the Dutch pancakes immediately with your favorite dairy-free toppings, such as syrup or fresh fruit.

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