Admittedly, this pancake didn’t look like the egg version you find in family restaurants and pancake joints in the US, however, the taste and fluffy texture was very, very similar. My husband liked them a great deal. He’s vegan too and he hasn’t had a Dutch Baby pancake for several years because they are made with eggs. I’m looking forward to trying a Dutch Baby pancake using Hampton Creek’s Beyond Eggs next.
3 apples, peeled and chopped, I used granny smith
1/3 cup sugar
1 tablespoon molasses
1 pat vegan butter or 1 teaspoon oil
1/2 teaspoon cinnamon
For the pancake:
1 cast iron pan, pie plate, or small casserole dish
oil for greasing pan
3 tablespoons Ener-G Egg replacer and 1/2 cup water
1 cup flour
1 cup almond milk (or other plant milk)
1 teaspoon salt
2 tablespoons oil
2 teaspoons baking soda
1 teaspoon baking powder
Heat oven to 425 degrees. Grease the pancake-cooking pan.
Mix the egg replacer and the 1/2 cup water with a beater until frothy. Add flour, almond milk salt, oil, baking soda, and baking powder. Stir until all the flour lumps are gone. Pour the batter into the pan and cook the pancake for 20 minutes. Check for doneness at 17 minutes with a fork — If the fork comes out clean, it is done. The edges being brown will tell you if it is done.
Make apple compote. Melt the pat of butter in a pan on medium heat and add apple chunks, sugar, and molasses. Mix briefly and cover. Let cook about five minutes. Add cinnamon, take off heat.
Serve pancake with apples and additional maple syrup. I forgot I had confectioner’s sugar or I would have sifted some on there. These are very decadent.