Dairy-Free Dutch Pancakes (Pannenkoeken)

Ingredients

• 1 cup All-Purpose Flour
• 1 1/2 cups Dairy-Free Milk
• 1/4 cup Aquafaba
• 1 tbsp Sugar
• 1/4 tsp Salt
• for cooking Plant-Based Butter

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, whisk together the 1 cup of All-Purpose Flour, 1 tbsp of Sugar, and 1/4 tsp of Salt until combined.
2. 2Gradually whisk in the 1 1/2 cups of Dairy-Free Milk until the batter is smooth. Let the batter rest for 10 minutes to allow the flour to hydrate.
3. 3Gently fold the 1/4 cup of Aquafaba into the rested batter until just combined. Be careful not to overmix.
4. 4Heat a 25.4 cm non-stick skillet or crepe pan over medium heat, approximately 175°C. Add a small amount of Plant-Based Butter to lightly grease the pan.
5. 5Pour 1/4 cup of the batter onto the hot, greased skillet and immediately swirl the pan to spread the batter into a thin, even circle.
6. 6Cook for 2 to 3 minutes on the first side, until the edges start to look dry and the bottom is golden brown. Carefully flip the pancake and cook for another 2 to 3 minutes on the second side until golden brown.
7. 7Slide the finished pancake onto a plate and repeat steps 5 and 6 with the remaining batter, adding a little more Plant-Based Butter to the pan between pancakes as needed.
8. 8Serve the Dutch pancakes immediately with your favorite sweet or savory toppings.

Substitutions

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