1 1/2 cups flour (I used whole wheat, but anything goes, and another type would probably be better)
1 tsp sugar/dry sweetener
1/2 tsp baking powder
1/2 tsp salt
2 egg-equivalents (I used Energy or however it is spelled)
2 1/2 cups appx of x milk (I used soy, but these would probably taste awesome with almond)*
For sweet pancakes, you can add cinnamon or vanilla extract to you liking. I used only 1/2 tsp vanilla because I was using vanilla soy milk, but add what you like.
For savoury, perhaps upping the salt, adding some garlic powder and other herbs to go with anything else you make.
If using gluten free flour, adding about 1/4 a cup or so of margarine might help it stick better, but this is just a guess made from glancing over recipes my celiac friend uses. Chances are I guess, if you're using gluten free flour, you probably know better than I do, so I'll shut up. :P
*Notice about the amount of milk, pannenkoeken are thinner than American pancakes, but not as thin as French crepes, so you need batter that's nice and runny yet not overly so. It generally takes me about 2 1/2 cups, though it may vary depending on what type of flour you use. The real only way to tell is practice or asking your Dutch fiance if it looks like it's okay. And since we don't all have the luxury, you just have to try to eyeball it. :)
You'll need a wide, shallow skillet and a nice, large spatula for these (or at least I do :P)
On medium or slightly above medium heat (I usually start at above and set it lower as I cook), melt a dab of vegan margarine (I used Earth Balance) and after it sizzles for a second, take a scant 1/4 cup of batter and pour in the middle of the skillet. Take another scant 1/4 cup and pour around the perimeter of the batter already in the skillet; move skillet around to spread batter as needed, it should fill up all or most of the cooking surface (hence why you need it shallow, so you can get the spatula down in there). Cook on that side until the batter is nice and bubbly on top, then flip over (this is an aquired skill, so I learned) and cook for about another 30 seconds or so. Place finished pancake on a plate, dab a bit more margarine in the pan, spread it, and repeat the pancake making process. You'll need to use butter between each pancake so they don't stick, but you don't really need much nor do you need to butter the pancakes upon serving because of this.
You will need both a fork and knife for this, especially if you're as graceful as I am (read: not).
For sweet pancakes, maple syrup, chopped fruit, jam, powdered sugar, you name it, are great.
For savoury pancakes, I've never done this because I like my sweets, but I don't guess it would be all that different a process. :P
Put a small smount on the surface of the pancake and spread until there's about an inch of space left between the edge of the pancake and the edge of the topping. Now you roll it. My fiance has this neat trick of hooking his fork in the pancake and spinning the handle in his fingers, which summons the magical pancake rolling fairies and makes his rolls perfect. I'm not skilled enough to do that. I use my fork and knife, rolling it a bit with the knife and holding it down the the fork to keep it from coming undone. Works just fine. :P
This makes about six pancakes, seven if you count the first one that always sucks no matter what you're making. Seven and a half if you also count the last one that's slightly larger and thicker than the rest because you didn't have anything else to do with that extra batter.
Editted to add: I totally for got the 1/2 tsp of salt! *braindead* :P