Friday, July 6, 2007

Thai Pancakes (Kanom Kroke)

Thai Pancakes (Kanom Kroke)

serves 4

1 cup rice flour

1/2 cup tempura flour

1 cup coconut cream

1 cup water

1/3 cup sugar

1 teaspoon sea salt

1 stalk green onion (sliced; optional)

Note: A Danish cake pan (also called an Aebleskiver) works great for these Thai Pancakes. If you don't have one you can use a

regular muffin pan and bake the pancakes in a 375 degree oven for 30-40 minutes.

Combine all the ingredients in a bowl and mix thoroughly. Spray Danish cake pan with cooking spray (not when the pan is over the burner!) and place the pan over medium heat for 1 minute. Fill each one with batter. Cover and cook for 3-5 minutes. Remove the cover and cook for 2 more minutes. Serve warm.

Recipe taken from "Crying Tiger: Thai Recipes from the Heart". (All Rights Reserved) Copyright 2004, Supatra Johnson.

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