Dutch Mini Pancakes (Poffertjes) with Dairy-Free Toppings

Instructions

1. 1In a large bowl, whisk together the 1 cup All-Purpose Flour, 1 tsp Baking Powder, 1/4 tsp Salt, and 2 tbsp Granulated Sugar until well combined.
2. 2In a separate medium bowl, whisk together the 1 cup Vegan Milk and 1 Vegan Egg until smooth.
3. 3Pour the wet ingredients from the medium bowl into the large bowl with the dry ingredients. Whisk gently until just combined, making sure not to overmix. A few small lumps are okay.
4. 4Heat a poffertjes pan or a non-stick griddle over medium heat, which is about 175°C. Add 1 tbsp of the 2 tbsp Vegan Butter to the pan and let it melt to grease the surface.
5. 5Using a tablespoon or a small ladle, carefully pour about 1 tablespoon of the batter into each mold or section of the heated pan. The batter should fill each mold about halfway.
6. 6Cook for 2 to 3 minutes on the first side, or until small bubbles appear on the surface and the edges look set. Carefully flip each poffertje using a small fork or skewer and cook for another 2 to 3 minutes on the second side, until golden brown and cooked through.
7. 7Remove the cooked poffertjes from the pan and arrange them on a serving plate. Dust generously with the 2 tbsp Powdered Sugar.
8. 8Serve the warm poffertjes immediately with a drizzle of the 2 tbsp Dairy-Free Chocolate Sauce and a side of the 1 cup Fresh Fruit.

Substitutions

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