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    You are in: Home / Recipes / Vietnamese Crispy Pancakes Recipe
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    Vietnamese Crispy Pancakes

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    jackandfiona's Note:

    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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    Units: US | Metric


    1. 1
      Sift the rice flour and turmeric, salt and sugar together.
    2. 2
      Stir in the coconut milk, sunflower oil and water until well combined and batter is smooth with a pouring consistency.
    3. 3
      Using sunflower oil, heat large non stick pan and pour in enough batter to make a nice, thick pancake to desired size.
    4. 4
      Let this cook on one side for about 3-5 mins until golden.
    5. 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.

    Ratings & Reviews:


    Nutritional Facts for Vietnamese Crispy Pancakes

    Serving Size: 1 (344 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 720.9
    Calories from Fat 397
    Total Fat 44.1 g
    Saturated Fat 36.6 g
    Cholesterol 0.0 mg
    Sodium 172.1 mg
    Total Carbohydrate 76.8 g
    Dietary Fiber 2.2 g
    Sugars 1.1 g
    Protein 9.0 g

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