My husband is actually a first-generation Dutch-American, and one of his favorite weekend treats is pannekoeken. You can buy pannekoeken mix, but it's just as easy to make it with ingredients from the pantry.
You can serve pannekoeken with a variety of toppings, including but not limited to jams, jellies, fruit butters, nut butters, hazelnut spread, and Earth Balance buttery spread. Visit the Netherlands-American Association of Minnesota for more details about making pannekoeken.
Vegan Pannekoeken (Dutch Pancakes)
1 3/4 cups unbleached all-purpose flour
1/4 teaspoon sea salt
1 teaspoon sucanat (or other vegan sugar)
3 teaspoons ener-g egg replacer powder
4 tablespoons water
2 cups soymilk or other vegan milk
2 teaspoons canola or vegetable oil + oil for frying
Combine flour, salt and sucanat in a large mixing bowl. In a small mixing bowl, whisk together egg replacer powder and water until well-mixed and foamy. Stir in the soymilk and oil. Make a well in the center of the dry mixture and pour in the wet mixture. Whisk together until evenly combined. Batter should be fairly thin and runny.
Oil a large skillet and heat it over medium-high heat. When it's hot (should sizzle if you splash water on it), pick up the skillet and pour in 1/3