Thai Coconut Pancakes ขนมครก - Episode 155

Thai Coconut Pancakes

This is one of my favorite breakfast smacks, although it can be dessert as well. Thai Coconut Pancakes are very small compared to what you might be used to. They are typically just a few inches in diameter and have a rounded bottom. You can top these little pancakes with your favorite fruit or veggie. I chose three of the most common toppings of my childhood, taro, corn, and green onions. I know what you're thinking, it's the same thinkg that I thought the very first time I ate this, "green onion on a pancake?" Well, yes, it goes together perfectly. You're going to have to trust me on this one.

Click Pictures for Full Size Image

Serving Info

Prep. time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Servings: 64 pancakes

Print Friendly and PDF

Ingredients

Pancake Bottom
1 and 1/2 cup rice flour
1/2 cup cooked Jasmie rice
1/4 cup sugar
1 cup water
13 ounces coconut milk (1 can)
1/4 cup shredded coconut
1 teaspoon salt

Pancake Topping
13 ounces coconut cream (1 can)
1/4 cup sugar
1 teaspoon salt
1 corn ear
4 ounces dices taro
3 green onions

Traditional Thai Pancake Oil Brush (Optional)
2 tablespoons shredded coconut
1 tablespoon coconut oil
Cheesecloth and string

SPECIAL NOTE: If you want to make this recipe but have a hard time finding some of the "not so common" ingredients, then don't worry, I have found them all for you. All of the ingredients below are specific to this recipe and can be purchased through Amazon. I do a lot of shopping on Amazon and trust them, I would not have partnered with them otherwise. They are easy to use, deliver quickly, and have a great returns policy should something go wrong.