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.
By June 26, 2013Published:
- 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!
- 1/4 cup chile paste
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- brown sugar as needed
- 1 1/2 cups rice flour
- 1/2 teaspoon tumeric
- 2 - 3 cups cold water
- vegetable oil for cooking
- 1 green onion thinly sliced, white and green parts
- 1/2 pound cooked shrimp, chicken, beef, pork, or meatballs diced into small pieces (see Notes)
- 2 cups mixed vegetables diced into small pieces
- 1 cup bean sprouts optional
- 1 cup coconut milk optional, see Notes
- Mix the chile paste, fish sauce, lime juice together. Add brown sugar to balance the flavors. Set aside.
- 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.
- 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
- 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.
- Cover the pan and let cook for approximately 5 minutes. The edges will curl and turn dark brown and crispy.
- 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.
- Serve warm with the chile sauce on the side.