Vietnamese Crispy Pancakes

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Total Time
40mins
Prep
10 mins
Cook
30 mins

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.

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Ingredients

Nutrition

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.