This recipe is both surprisingly simple and amazingly good. I personally hadn't thought it possible to bake good Dutch pancakes without any eggs or milk. But it works. And they're good. In fact, some people find them better than normal ones, and on the other hand most people don't notice a difference at all.

Without further ado, here goes:
You'll need

• apple juice
• an equal amount of sparkling mineral water
• flour
• salt
• baking powder
• butter or sunflower oil
• syrup, jam and sugar

That's all.
Mix well and aim for a normal pancake batter, viscosity-wise. (Dutch pancakes are larger and thinner than American ones, so the batter should probably be more liquid than you'd normally make it. Think yoghurt.)
Fry in a frying pan, after melting a small bit of butter or heating up a squirt of sunflower oil in the pan.
Serve with syrup, jam and sugar.

I cannot tell you the precise amounts of each ingredient, since I never bother to measure them myself, so you'll have to wing it in that respect.
But it's not that hard if you've baked pancakes before. And you'll be surprised how well they turn out.