Vegan Pannenkoeken (Dutch Pancakes)

Ingredients

• 200 g All-Purpose Flour
• 500 ml Plant-Based Milk
• 2 tablespoons Vegan Butter
• Pinch amount Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, add the 200 g of All-Purpose Flour and the pinch amount of Salt. Whisk them together until they are combined.
2. 2Gradually pour in the 500 ml of Plant-Based Milk while whisking continuously. Keep whisking until the batter is completely smooth and there are no lumps.
3. 3Melt the 2 tablespoons of Vegan Butter in a large non-stick skillet or on a griddle over medium heat (176.7°C / 175°C). Ensure the bottom of the pan is lightly coated.
4. 4Pour about 1/2 cup of the batter onto the hot skillet. Tilt the pan to spread the batter into a thin, even layer, creating a large circle.
5. 5Cook for 2 to 3 minutes on the first side, until the edges start to look dry and the bottom is golden brown. Carefully flip the pancake using a spatula and cook for another 2 to 3 minutes on the second side, until golden brown.
6. 6Slide the cooked pancake onto a plate. Repeat steps 4 and 5 with the remaining batter to make more pancakes.
7. 7Serve the Vegan Pannenkoeken immediately with your favorite fillings.

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