Dutch Pancakes (Pannenkoeken) - Gluten and Egg Free

Ingredients

• 1 cup Gluten-Free Flour Blend
• 1 1/2 cups Milk (dairy or non-dairy)
• 2 tbsp Sugar
• 1 tsp Baking Powder
• 1/4 tsp Salt
• 2 tbsp Melted Butter (dairy or non-dairy)
• 1 tsp Vanilla Extract
• 1/4 cup Carbonated Water
• 1/4 cup Applesauce

Instructions

1. 1In a large mixing bowl, combine the 1 cup Gluten-Free Flour Blend, 2 tbsp Sugar, 1 tsp Baking Powder, and 1/4 tsp Salt. Whisk these dry ingredients together thoroughly until they are evenly mixed.
2. 2To the dry ingredients in the large bowl, gradually whisk in the 1 1/2 cups Milk, 2 tbsp Melted Butter, 1 tsp Vanilla Extract, 1/4 cup Applesauce, and 1/4 cup Carbonated Water. Continue whisking until the batter is completely smooth and free of any lumps. Allow the batter to rest at room temperature for 5 minutes.
3. 3Heat a non-stick frying pan (approximately 10-12 inches in diameter) or a griddle over medium heat. The pan is ready when a drop of water sizzles and evaporates quickly, which corresponds to approximately 325-350°F (160-175°C).
4. 4Pour 1/4 cup of the rested batter onto the hot pan for each pancake. Tilt the pan immediately to spread the batter thinly and evenly across the surface, creating a large, thin pancake.
5. 5Cook each pancake for 2-3 minutes per side. The first side is done when the edges look set and the surface has small bubbles forming. Flip the pancake carefully with a spatula and cook the second side until it is golden brown and cooked through, about another 2-3 minutes.
6. 6Serve the Dutch Pancakes immediately. Compliant topping suggestions include fresh fruit, maple syrup, or powdered sugar.

Substitutions

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