Crispy Pancakes

Ingredients

ChefLeeZ - Cooking - Crispy-pancakes

Pancake Batter
2/3 c mungbean flour
1 1/3 c rice flour
1 large egg
½ c palm sugar
¾ c lime water
¼ tsp salt
4 tbsp Thai Ovaltine (optional)
White Cream:
3 egg white
1/2 cup sugar
5 drops lemon juice
Coconut Topping or use dried coconut
1 cup grated fresh coconut
3/4 cup sugar
3 tablespoons
water

Instructions

  1. Pancake Batter: Prepare lime water by mixing one tablespoon lime paste to 2.5 cups water. Stir well and leave until the lime crystals sink to the bottom. Use 3/4 cup water from the top of your container for the recipe, and discard the rest. With a cleaver or sharp knife, carefully shave1/2 cup palm sugar from a cake of palm sugar,avoiding large chunks. Sift the two flours in to a mixing bowl.
  2. Add the egg, lime water,palm sugar, salt and Ovaltine. Mixwell. Set a side for10 -15 minutes.
  3. White Cream: Place egg whites and lemon juice in the bowl of an electric mixer fitted with a whisk attachment and beat on highspeed until the eggs form medium-firm peaks, about 1 minute. With the mixer on mediumspeed, addsugar bysprinkling it over the beaten egg whites. Then beat on high speed for a few minutes, until thickand shiny.
  4. Coconut Topping: Heat all ingredients in a small sauce panonlow heat. Stir until thick. Remove from heat. Preheat thegriddle, use high heat (not the highest setting, but almost). With your kra-ja(spreader device), circle itaround in the batter. To make it easy, catch some batter on the top ofthe round spreader. Then in asmooth motion move over the griddle, let the batterdrop onto the griddle, thenspread around in anice circle using your wrist. Prepare a few of these pancakes, then put your kra-ja in a bowl ofwater. Reach for the other kra-ja which should be in the white cream. Spread some white creamon eachpancake. Top with coconut. With a spatula lift the pancake half-way and push it down.

Note

Thai name : Khanom Bueng

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