Vietnamese Crispy Pancakes

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.

• Ready In: 40 mins
• Serves: 4

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.