Vietnamese-Style Pancakes

Vietnamese-Style Pancake

Let me say this: I am addicted to these pancakes. Completely, totally, wholly addicted. I could eat these every single day. And I would be happy.

You can make these as easy as you want or as complicated as you want. I go for easy, meaning I use leftover meats instead of cooking them on the spot — this lets me make these quickly during the week. In addition to the rice flour and turmeric batter, the ingredients include various veggies cut/chopped/julienned into to small pieces, some meat (I often use leftover shrimp or meatballs), and some bean sprouts if you choose. Top with a spicy dipping sauce, and you are in heaven. Trust me.

The trick to cooking these pancakes is to let them get very well-done on the edges. The undersides will be crispy, and the thin batter cooks all the way through quickly.

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Vietnamese-Style Pancakes

Vietnamese-Style Pancake

By Kassia Krozser Published: June 26, 2013

  • Yield: 4 - 6 pancakes
  • Prep: 20 mins
  • Cook: 25 mins
  • Ready In: 45 mins

These pancakes are addictive, and perfect for gluten-free dinners (and, okay, leftovers for lunches). You can omit the meat if you're vegetarian or meatless!

Ingredients

Instructions

  1. Mix the chile paste, fish sauce, lime juice together. Add brown sugar to balance the flavors. Set aside.
  2. Whisk together the rice flour, tumerice, and water. Add the green onion to your batter. Note: you want your batter to be on the thin side, so adjust water accordingly.
  3. In a large non-stick skillet, heat approximately 1 1/2 tablespoons oil over medium high heat. Add 2 - 3 tablespoons meat and approximately 4 tablespoons vegetables to the oil. Heat through, approximately 1 minute. Season with salt and pepper if you'd like
  4. Stir your batter and, using a ladle or measuring cup, add 1/3 cup of batter to the pan. Tilt the pan to spread the batter. Note: stir the batter thoroughly before making each pancake.
  5. Cover the pan and let cook for approximately 5 minutes. The edges will curl and turn dark brown and crispy.
  6. Sprinkle bean sprouts, if using, over half the pancake. Fold the pancake in half and slide onto platter. Keep warm in the oven while making the remaining pancakes.
  7. Serve warm with the chile sauce on the side.

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