Thai Crispy Pancakes

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Thai crispy pancakes

Kanom Beung

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.

Ingredients

Lime Water

  • 3 tbsp lime juice
  • 1L water
    (mix together and leave overnight)

Pancake Mix

  • 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

Toppings

  • 3 eggs, just the egg whites
  • 1 tsp lime juice
  • 50g icing sugar
  • Flesh from a fresh coconut
  • 1 tbsp sugar
  • Pinch of salt
Thai pancake ingredients
What you will need

Method

  1. In a bowl add all the pancake ingredients and mix well. Keep in the fridge for 2 hours.
  2. 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.
  3. Chop the fresh coconut flesh into thin strips and mix with the sugar and a pinch of salt.
  4. 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.
  5. Cook the pancakes for 6 minutes, then add a dollop of the egg white mixture and then some coconut.
  6. Remove from the heat and let them cool slightly.
Whisking the egg whites
Whisking the egg whites
Frying the pancakes
Frying the pancakes

To Serve

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.