Vegan Pannenkoeken (Dutch Pancakes)

Ingredients

• 1 cup All-Purpose Flour
• 1 1/2 cups Plant-Based Milk
• 1 tablespoon Sugar
• 1 teaspoon Baking Powder
• 1/4 teaspoon Salt
• 2 tablespoons Vegan Butter
• 1 tablespoon Sunflower Oil
• 4 tablespoons Maple Syrup
• 1 cup Fresh Berries

Instructions

1. 1In a large bowl, whisk together the 1 cup All-Purpose Flour, 1 tablespoon Sugar, 1 teaspoon Baking Powder, and 1/4 teaspoon Salt until well combined.
2. 2Gradually whisk in the 1 1/2 cups Plant-Based Milk until the batter is smooth and there are no lumps. Stir in the 2 tablespoons melted Vegan Butter until fully incorporated.
3. 3Heat the 1 tablespoon Sunflower Oil in a 10-inch non-stick skillet over medium heat. The oil should shimmer slightly when it is hot enough.
4. 4Pour 1/4 cup of the batter onto the hot skillet for each pancake. You may need to swirl the skillet gently to spread the batter thinly.
5. 5Cook each pancake for 2-3 minutes per side. The first side is ready to flip when the edges look set and small bubbles appear on the surface. Flip carefully and cook the second side until golden brown.
6. 6Repeat step 5 with the remaining batter, adding a tiny bit more sunflower oil if the skillet seems dry between pancakes.
7. 7Serve the pancakes immediately while hot. Drizzle each pancake with 1 tablespoon Maple Syrup and top with the 1 cup Fresh Berries.

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