Vietnamese Crispy Pancakes |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Found this recipe in the People's Friend, a scottish magazine. They filled these pancakes with a seafood salad mixture, but i guess you could use anything. I suspect the rice flour is sticky rice flour (or sweet or glutinous rice flour). I used normal rice flour and they didn't hang together very well, but the flavour is great. Ingredients:
350 g rice flour |
1 teaspoon ground turmeric |
1/4 teaspoon salt |
1 teaspoon sugar |
750 ml coconut milk |
2 teaspoons sunflower oil |
250 ml water, plus extra required to make batter smooth |
Directions:
1. Sift the rice flour and turmeric, salt and sugar together.
2. Stir in the coconut milk, sunflower oil and water until well combined and batter is smooth with a pouring consistency.
3. Using sunflower oil, heat large non stick pan and pour in enough batter to make a nice, thick pancake to desired size.
4. Let this cook on one side for about 3-5 mins until golden.
5. The recipe does not say to cook on both sides, so I guess the uncooked side would have to be dry before you took it out.
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