We’re up to day 11 of NaBloPoMo now (where has the time gone?). I thought today I would share these delicious Asian inspired pancakes with you all. Because sharing your breakfast is cool, right? :p
The batter for these pancakes is based on that of a Lao street food called khao nom kok, which are little sweet coconut cakes that have been cooked in a khao nom kok pan (similar to the Dutch poffertjes pan).
I took a basic version of the recipe to make them and made the batter slightly thicker by adding less water. There are just three ingredients (plus water) and they are naturally gluten free, dairy free and vegan (though my choice of toppings are not).
To make these pancakes all you need is rice flour, coconut milk and sugar. I used the following quantities:
300g rice flour
400ml coconut milk
If you want a thinner (or indeed thicker) batter, simply alter the water content. I used about half as much water as the recipes I looked up called for, so if you’re lucky enough to own a suitable pan to cook them properly (rather than as pancakes) use 400ml of water.
Making the batter is as simple as making any pancake batter. First you take the rice flour, coconut milk and sugar and mix until you have a smooth, thick batter.
Add water and again, mix until you have a silky smooth batter. At this point it kind of smells like you’ve made play doh, but don’t worry! They smell (and taste) better once they are cooked 🙂
You can cook this batter however you want, really. I tend to make pancakes that are halfway between a crepe and a thick, American style simply because I find them easy to cook and easy to eat. I’m not pretentious enough to tell anyone how they should cook a pancake, so just do whatever you like! 🙂
Here’s how they turned out for me:
The first round of pancakes got a topping of sliced banana and condensed milk, yum!
The second got turned into an adorable panda! These ones were a lot thicker but just as yummy.
Shout out to my lovely Mummy for getting me this awesome panda shaped mould, you rock! ❤
The batter even worked well in our waffle maker, which just happens to make adorable giraffes, lions and elephants. I really wasn’t kidding when I said you can cook the batter however you want.
Khao nom kok are cooked in such a way that they have a crisp outside and a soft, moist inside. When cooked into pancakes like this, they are obviously not the same but they do retain the positive qualities of the real thing; they go super crispy on the outside (even though they don’t look that browned) and stay soft (but not raw) and slightly chewy on the inside. It’s almost like crossing a pancake with mochi texture wise, which may sound strange but is awesome! Thicker pancakes obviously have a more soft texture, so you can alter the thickness to suit the texture you’d like.
Taste wise, they have a lovely distinct coconut flavour. They aren’t overly sweet, and though the rice flour doesn’t have an in your face rice flavour you can tell it has been used (much like mochi doesn’t taste like rice, but you can tell it is made from rice). The flavour is quite delicate, they’re the perfect base for absolutely loads of toppings in my opinion. They definitely pack a lot more flavour and texture than your average pancake, while not being any more difficult to make.
These are definitely worth making if you feel like changing up your pancake routine! 😉