Egg-Free Pannenkoeken (Dutch Pancakes)

Instructions

1. 1In a large bowl, add the 1 cup of all-purpose flour, 1.5 cups of milk, 2 tablespoons of melted butter or oil, 1 tablespoon of sugar, 0.25 teaspoon of salt, and 1 teaspoon of vanilla extract. Whisk everything together until the batter is completely smooth and there are no lumps.
2. 2Place a non-stick griddle or frying pan on the stovetop. Heat it over medium heat, which is approximately 175°C. Lightly grease the cooking surface with a little of the melted butter or oil.
3. 3Once the griddle or pan is hot, pour about 1/4 cup of the batter onto the surface for each pancake. You can tilt the pan slightly to help spread the batter thinly, like a crepe.
4. 4Cook each pancake for 2 to 3 minutes on the first side. You will know it's ready to flip when the edges start to look dry and small bubbles appear on the surface. Flip the pancake carefully.
5. 5Cook the second side for another 2 to 3 minutes, or until both sides are a light golden brown and the pancake is cooked through.
6. 6Remove the cooked pancake from the griddle and place it on a plate. Repeat the process with the remaining batter, adding a little more melted butter or oil to the pan between pancakes if needed.
7. 7Serve the pannenkoeken immediately with your favorite toppings, such as syrup, fresh fruit, or powdered sugar.

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