Imagine a bite-sized culinary treasure that combines the delicate crispiness of a perfectly cooked pancake with the rich, creamy essence of coconut - welcome to the world of Kanom Krok! These traditional Thai street food delicacies are not just a dish, but a sensory experience that will revolutionize your understanding of pancakes. Prepare to be seduced by their golden-brown exterior, soft interior, and the unexpected burst of flavor from fresh green onions and sweet corn kernels that make these little morsels absolutely addictive.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 cup rice flour
- 1 cup coconut milk
- 1/2 cup water
- 1/4 cup sugar
- 1/2 teaspoon salt
- Green onions, chopped (for topping)
- Sweet corn (for topping)
Instructions
- In a large mixing bowl, combine rice flour, coconut milk, water, sugar, and salt. Whisk thoroughly until the batter is smooth and free of lumps, with a consistency similar to heavy cream.
- Prepare a traditional Kanom Krok pan or a specialized round-indented cast iron pan by heating it over medium-low heat. Lightly grease each indentation with coconut oil or vegetable oil.
- Once the pan is hot, carefully pour the batter into each indentation, filling them about 3/4 full to allow room for rising and expansion during cooking.
- Sprinkle chopped green onions and sweet corn kernels on top of each pancake while the first layer is still wet and slightly unset.
- Cover the pan with a lid and cook for approximately 3-4 minutes, allowing the pancakes to set and develop a golden-brown crispy bottom.
- Using a small spoon or specialized tool, gently lift and check the bottom of the pancakes to ensure they are golden and crisp.
- Add a second layer of batter on top of the first layer to create a rounded, dome-like shape, and cook for an additional 2-3 minutes until fully set.
- Carefully remove the pancakes from the pan using a small spatula, ensuring they maintain their shape and crispy texture.
- Serve immediately while warm, arranged on a plate with additional garnishes like extra green onions or a drizzle of coconut cream if desired.
Tips
- Batter Consistency is Key: Whisk your batter thoroughly to ensure a smooth, cream-like texture without any lumps. This guarantees even cooking and a silky texture.
- Pan Temperature Matters: Use medium-low heat to prevent burning and achieve that signature golden-brown crispy bottom.
- Use a Specialized Pan: A traditional Kanom Krok pan or cast iron round-indented pan will give you the most authentic results. If unavailable, a similar shallow, round-indented pan can work.
- Don't Overfill: Fill each indentation about 3/4 full to allow room for rising and expansion during cooking.
- Toppings Timing: Sprinkle green onions and corn when the first batter layer is still slightly wet to help them adhere perfectly.
- Lid is Essential: Covering the pan helps cook the pancakes evenly and creates the signature dome shape.
- Serve Immediately: These pancakes are best enjoyed fresh and warm, straight from the pan.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 2g
Fat: 9g
Saturated Fat: 7g
Cholesterol: 0mg
