Gluten-Free Pannenkoeken (Dutch Pancakes)

Ingredients

• 1 cup Gluten-Free Flour Blend
• 1.5 cups Milk (Dairy or Plant-Based)
• 2 Eggs
• 1 tbsp Sugar
• 0.25 tsp Salt
• for cooking Butter or Oil

Instructions

1. 1In a large bowl, measure and add the 1 cup Gluten-Free Flour Blend, 1.5 cups Milk, 2 Eggs, 1 tbsp Sugar, and 0.25 tsp Salt. Whisk everything together until the batter is completely smooth and there are no lumps.
2. 2Let the batter rest in the bowl for 5 minutes. This allows the gluten-free flour to absorb the liquid, which helps create a better texture.
3. 3Place a non-stick griddle or frying pan over medium heat. Add enough Butter or Oil to lightly coat the surface. Heat until the butter is melted and shimmering, or the oil is hot.
4. 4For each pancake, carefully pour 1/4 cup of the rested batter onto the hot griddle. Swirl the pan gently to spread the batter into a thin, even circle.
5. 5Cook the pancake for 2 to 3 minutes on the first side, until the edges look set and the bottom is golden brown. Carefully flip the pancake using a spatula.
6. 6Cook the pancake for another 2 to 3 minutes on the second side, until it is also golden brown and cooked through. Slide the finished pancake onto a plate.
7. 7Repeat steps 4 through 6 with the remaining batter, adding a little more Butter or Oil to the pan between pancakes if needed, until all the batter is used.
8. 8Serve the Gluten-Free Pannenkoeken hot with your favorite sweet or savory toppings.

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