Egg-Free Dutch Pancakes (Pannenkoeken)
Thin, crepe-like Dutch pancakes without eggs, perfect for a light and sweet lunch. Topped with powdered sugar and syrup.
Ingredients
- 1 cup All-purpose flour
- 2 tbsp Cornstarch
- 1 tsp Baking powder
- 0.25 tsp Salt
- 1.5 cups Milk (dairy or non-dairy)
- 2 tbsp Melted butter or oil
- 1 tsp Vanilla extract
- for topping Powdered sugar
- for topping Syrup
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large bowl, whisk together the 1 cup of all-purpose flour, 2 tablespoons of cornstarch, 1 teaspoon of baking powder, and 0.25 teaspoon of salt until well combined.
- 2Gradually add the 1.5 cups of milk, 2 tablespoons of melted butter or oil, and 1 teaspoon of vanilla extract to the dry ingredients. Whisk continuously until you have a smooth batter with no lumps.
- 3Place a lightly oiled griddle or frying pan over medium heat. The griddle should reach approximately 175°C.
- 4For each pancake, pour 1/4 cup of batter onto the hot griddle. You should hear a gentle sizzle as the batter hits the pan.
- 5Cook each pancake for 2 to 3 minutes on the first side, until the edges look set and small bubbles appear on the surface. Carefully flip the pancake and cook for another 2 to 3 minutes on the second side, until golden brown and cooked through.
- 6Remove the cooked pancake from the griddle and serve immediately. Repeat with the remaining batter, adding a tiny bit more oil to the pan between pancakes if needed.
- 7Serve the pancakes topped with powdered sugar and syrup.
Substitutions
Egg → Cornstarch
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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