MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Vegan German Pancakes
Categories: German, Pancakes
Yield: 2 Servings

1/2 c Aquafaba (120 ml); liquid
- from canned chickpeas
3/4 c Unsweetened plant milk
- (180 ml)
1 ts Vanilla extract (5 ml)
2 tb Brown sugar (25 g)
1/4 ts Fine sea salt (1.5 g)
1 1/4 c All-purpose flour (150 g)
1/2 ts Baking powder (1 g)
2 tb Vegan butter (30 ml);
- for the pan

Preparation time: 10 minutes Cooking time: 18 minutes

German pancakes bake up puffy and golden with crisp edges and a tender
middle. Aquafaba stands in for the eggs in this easy vegan recipe!

Preheat the oven to 425?F (220?C). Place a 9" oven-safe skillet
inside the oven to heat while you prepare the batter.

Pour the aquafaba into a mixing bowl and whisk vigorously by hand or
with a hand mixer for about 30 seconds, just until lightly foamy.

Whisk in the plant milk, vanilla extract, brown sugar, and salt until
fully combined.

Whisk in the flour and baking powder until you have a thin, smooth,
lump-free batter. The consistency should resemble crepe batter.

Carefully remove the hot skillet from the oven. Add the vegan butter
and swirl to coat the bottom and sides completely.

Immediately pour the batter into the hot skillet. Return it to the
oven and bake for 20 to 22 minutes, until puffed and lightly golden
around the edges. For a more deeply golden and crispy finish, switch
the oven to broil for the last 1 to 3 minutes. Keep the skillet on
the middle rack and watch closely to prevent burning.

Remove from the oven and serve immediately, dusted with powdered
sugar and topped with fresh berries.

Recipe by Jessica Hylton

Recipe FROM: <https://jessicainthekitchen.com/german-pancakes/>

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