Thai Rice Pancakes
8 servings
30 minutes
Thai rice pancakes are a culinary embodiment of exoticism and refined taste. They originate from the rich traditions of Thai cuisine, where the harmony of spices and textures plays a key role. The delicate combination of coconut milk and eggs creates a soft base, while ginger and cilantro fill the dish with fresh, spicy notes. The addition of rice and peanuts gives the pancakes an unusual texture, making them both crispy and tender. These pancakes are an ideal option for a light breakfast or an unusual treat at a party, especially when served with spicy sriracha sauce. The crispy crust and rich aroma make them an unforgettable gastronomic delight that transports you to the sunny atmosphere of Thailand.
1
Mix eggs and coconut milk in a large bowl.
- Chicken egg (large): 2 pieces
- Coconut milk: 0.3 glass
2
Add cilantro and ginger. Add rice, green onion, peanuts, flour, and hot sauce to taste, and mix well.
- Chopped cilantro (coriander leaf): 0.3 glass
- Ginger: 1 tablespoon
- Rice: 2 glasss
- Spring onion: 1 bunch
- Shelled unsalted peanuts: 0.3 glass
- Wheat flour: 0.3 glass
- Sriracha: 0.1 teaspoon
3
Add a pinch of salt and freshly ground black pepper to taste.
4
Heat a large non-stick skillet over low heat and drizzle with oil.
5
Pour 1/4 cup of batter onto a hot skillet. Spread the batter in circular motions using a spatula.
6
Bake for 4-5 minutes or until a golden crust appears on the underside. Flip the pancake and bake for another 3-4 minutes until a golden crust forms on the other side. The pancake should be crispy.
7
Transfer the pancake to a heated plate, repeat the same actions with the remaining batter. Serve immediately.