Vietnamese pancakes

Vietnamese pancakes

Categories:   Uncategorized


  • Posted: June 12, 2018 22:47


    As always, I'm on Instagram! You find me [here! :-)]( Banh xeo, or Vietnamese pancakes! **Pancake batter** 400 ml full fat coconut milk 0.2 l rice flour Salt 1/2 teaspoon turmeric 2 eggs Whip up the batter and let rest for 15 minutes. The batter is rather thick but β€œmelts” nicely in the hot pan later. Heat up a non-stick pan on high and add two heaping spoons of batter. Tilt the pan back and forth in a circle to form a thin pancake. Let cook until the characteristic holes start to form. Flip and cook a little longer. The higher the heat, the bigger the holes. The pancake in the picture was cooked on medium high, the ones cooked on higher heat turned out even better. **Filling** You can fill the pancakes with your favourite vegetables and veggie protein. I used: Hoisin coated mushrooms Cucumber Sprouts Chilli Carrot Nuoc Cham Peanuts Cherry tomatoes