Dairy-Free Poffertjes (Mini Dutch Pancakes)

Ingredients

• 1 cup All-purpose flour
• 1 tsp Baking powder
• 2 tbsp Sugar
• 1/4 tsp Salt
• 1 cup Dairy-free milk (almond, soy, or oat)
• 1 tbsp Egg replacer powder
• 1 tsp Vanilla extract
• 1 tbsp Vegetable oil, for greasing
• 2 tbsp Powdered sugar, for dusting

Instructions

1. 1In a large mixing bowl, combine the 1 cup of All-purpose flour, 1 tsp of Baking powder, 2 tbsp of Sugar, and 1/4 tsp of Salt. Use a whisk to mix these dry ingredients thoroughly until they are evenly distributed.
2. 2To the bowl with the dry ingredients, add the 1 cup of Dairy-free milk, 1 tbsp of Egg replacer powder, and 1 tsp of Vanilla extract. Stir gently with a whisk or spoon until the ingredients are just combined and a smooth batter forms; be careful not to overmix, as a few small lumps are acceptable.
3. 3Place a poffertjes pan or a griddle on your stovetop and turn the heat to medium (approximately 300-325°F or 150-165°C). Allow the pan to heat for 2 to 3 minutes, then lightly brush or wipe the indentations of the poffertjes pan, or the surface of the griddle, with 1 tbsp of Vegetable oil to prevent sticking.
4. 4Carefully pour a small amount of batter into each indentation of the heated poffertjes pan, filling them about two-thirds full. If using a griddle, pour small, round portions of batter, each about 1.5 inches (4 cm) in diameter. Cook for 1 to 2 minutes on the first side, until small bubbles appear on the surface of the batter and the edges look set.
5. 5Using a small fork or a wooden skewer, gently flip each poffertje to cook on the second side. Continue to cook for another 1 to 2 minutes, or until the poffertjes are golden brown on both sides and feel springy to the touch, indicating they are cooked through.
6. 6Carefully remove the cooked poffertjes from the pan and transfer them to a serving plate. Immediately dust them generously with 2 tbsp of Powdered sugar and serve warm.

Substitutions

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