Subj : German Pancakes To : All From : Ben Collver Date : Sun Mar 15 2026 08:12 am 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: MMMMM --- SBBSecho 3.23-Win32 * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500) .