Rice pancakes Recipe
Rice pancakes
Flavors of Thailand
Total time: 15 to 30 minutes

Preparation time: 5 minutes
Cooking time: 4 minutes per pancake.

Difficulty: Easy
Chef's Note

These pancakes can be delicate, but if they break don’t worry, they still taste excellent!

Those pancakes are the perfect wrap for thai pork brochette, a recipe created by EpiPen (auto-injector for food allergy) for an allergy friendly dish.

For 10 pancakes

- 250 ml / 1 cup rice flour
- 60 ml / ¼ cup all-purpose flour
- ½ tsp turmeric
- 1 tsp kosher salt
- 60 ml / ¼ cup coconut milk
- 1 tbsp rice vinegar
- 300 ml / 1 1/4 cups cold water
- 250 ml / 1 cup slivered green onions
- 1 tsp chopped jalapeno pepper
- 500 ml / 2 cups bean sprouts
- 2 tbsp vegetable oil

  1. Combine rice flour, all purpose flour, turmeric, salt, coconut milk, rice vinegar and cold water in a bowl. Stir in green onions, jalapenos and bean sprouts.
  2. Heat 1 tsp oil in a non-stick pan over medium heat.
  3. Place about 80 ml / 1/3 cup batter in skillet and use a spatula to spread and flatten it to about a 15 cm / 6-inch circle.
  4. Cook for 2 minutes per side or until pale brown and cooked through. Repeat with remaining batter using more oil as needed.
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