Serves 4 Cooks in 60 minutes Difficulty A Little Bit Tricky
These crispy pancakes or Kanom Beung as they are known as here in Thailand make a great snack or could also be served as a dessert. They are commonly found at afternoon or evening markets here, a snack to keep you going whilst shopping for dinner.
I was recently asked to teach how to make these pancakes at my Thai cooking class here in Khao Lak, which was a lot of fun. I had never made them before so it took me many attempts to get the pancakes nice and crispy.
So after a lot of practise and my family getting to eat a lot of pancakes, I have perfected my recipe and I would like to share it with you all. It is too good not to share.
I used coconut as my topping but you can choose any topping you think will taste good on a pancake. Even here in Khao Lak this snack comes with different toppings depending on the vendor. You might need to experiment a little with the flours used, my combination worked well here with the type and quality of flour available in Thailand.
This is a fun thing to make and even if the pancakes do not turn out crispy first go they still taste great.
- 3 tbsp lime juice
- 1L water
(mix together and leave overnight)
- 100g all purpose flour
- 25g rice flour
- 15g corn flour
- 1/3 tsp baking powder
- 3/4 tsp vanilla flavour
- 1 egg
- 100ml milk
- 70ml lime water
- 1/2 tsp salt
- 50g palm sugar
- 1 tbsp oil
- 3 eggs, just the egg whites
- 1 tsp lime juice
- 50g icing sugar
- Flesh from a fresh coconut
- 1 tbsp sugar
- Pinch of salt
- In a bowl add all the pancake ingredients and mix well. Keep in the fridge for 2 hours.
- In a separate bowl lightly whisk the egg white and lemon juice together. Gradually add icing sugar, whisking until smooth and combined. It should form a smooth glossy finish, and cream like texture.
- Chop the fresh coconut flesh into thin strips and mix with the sugar and a pinch of salt.
- On a low heat, warm a hot plate or frying pan, then add a little of the pancake mix in circles roughly 6m in diameter.
- Cook the pancakes for 6 minutes, then add a dollop of the egg white mixture and then some coconut.
- Remove from the heat and let them cool slightly.
Serve on a large plate and enjoy. Eat soon after cooking whilst the pancake is nice and crispy.
Hope you enjoy Kanom Beung by Apple 🍎 Riverside Thai Cooking in Khao Lak.