Mother’s Savory Pancake Recipe

No one makes pancakes like my mother, her recipe is the best. The combination of rice flour, coconut, shrimp and pork filling makes this dish truly special, which setting it apart from other Vietnamese pancakes, a mouthwatering dish that will transport you to the vibrant tradition of Vietnam, a very popular dish in Vietnam.  The batter made with a combination of rice flour, coconut and soybean puree, mixed with creamy coconut milk and water, these pancakes offer a perfect balance of textures and flavours.

Besides, this pancake is a unique home-cooked dish and a traditional Vietnamese street food brings back memories of my childhood. We would gather around the table, all my siblings, aunties, and mother, to prepare lunch together. It was an all-girls party! This dish takes time to cook, but the fun is in the waiting and chatting around while it cooks at the table

My mother shared that she has been cooking this dish since she was young and learned it from her grandmother. She also made money by selling these pancakes to her siblings and cousins.

My mother cooked this dish by relying on her senses, and I have converted the recipe to use exact measurements in cups and grams for easy recreation. This is how I prepare: In a bowl, I have: 1 cup and 1/3 cup (or 130g) of rice flour, a little soybean (soak the bean overnight then puree), mix in 1/2 cup of pureed soybean, use 1/2 can of coconut milk (about 200ml) and add to the flour, 1/2 cup of cold water then add 1/2 tsp salt. Give it a good mix.

Back then, we didn't have rice flour available in the market, so we used a stone grinder machine, which worked well with that type of dish and was cooked on a red clay pancake pan. It gave a very special flavor.

The batter can be adjusted by adding water if it’s too thick or more flour if it’s too thin. Set the batter mixture aside and prepare the filling.

Crunchy outside, creamy savoury soft texture from the inside.

For the filling: Ground pork and shrimp are cooked with garlic and shallot, seasoned with fish sauce, and mixed with luscious coconut milk to make it creamy.

Shrimp washed with salt several times and rinsed. Ground pork, garlic, shallot, and green onions chopped.  Heat the skillet and sauté shallot and garlic. Add the meat and break it into small pieces. Use more shrimp than pork if you want a seafood-dominant dish.

Off the heat, add cornstarch and the remaining coconut milk, half of a tin can that I used earlier, and season with fish sauce, ground black pepper, and MSG if preferred. Add chopped green onions last.

Ready to cook the pancake: Add oil to the pancake pan, then pour in a spoonful of the batter. Add the filling and cook until the pancake is set then flips it over to cover the other pancakes. keep turning and continue cook the pancakes until golden brown for a crunchy crust. The pancake is perfect blend of flavors and textures, it’s a reminder that even the simplest dishes can be elevated to an art form with the right touch. Serve the pancakes with a delightful dipping sauce, lettuce and fresh herb as your choice

Everyone has mother’s favorite food I can’t get enough of my mother’s delicious pancake, her recipe is the best.

Yield:

• Make 12-20 pieces
  

Supplies:

• Mixing bowl large size or stand mixer

• Spatula

• Whisk

• Pancake pan

• Scale

• Chopping board
  

Ingredients: 

Batter:

• 1 cup rice flour

• 1/2 cup soya bean puree (1/4 cup dried soya bean soak in cold water overnight )

• 1/2 of can coconut milk (200ml)

• 1 tsp salt

• 1/2 cup water

Filling:

• Ground pork

• Shrimp

• 1 shallot

• 2 cloves galic

• 2 stalks green onion

• 1 tbsp fish sauce

• 1/2 of can coconut (200ml)

Steps:

Shrimp for the filling

1. Prepare the soya puree: Soaking soybeans in cold water overnight, then draining and blending with 1/2 cups water creates a smooth purée.

2. Prepare the batter: In the mixing bowl, add the rice flour, soybean purée, coconut milk, water, and salt.

3. Shrimp washed with salt several times and rinsed. Ground pork, garlic, shallot, and green onions chopped. 

4. Heat the skillet and sauté shallot and garlic. Add the meat and break it into small pieces. Use more shrimp than pork if you want a seafood-dominant dish.

5. Off the heat, add cornstarch and the remaining coconut milk, half of a tin can that I used earlier, and season with fish sauce, ground black pepper, and MSG if preferred. Add chopped green onions last.

6. Heat the pancake pan, pour a spoonful of the batter. Add the filling and cook until the pancake is set then flips it over to cover the other pancakes. Keep turning and continue cook the pancakes until golden brown for a crunchy crust.

Filling ground pork and shrimp and coconut milk

Cover the other pancake and turning the pancake to golden and crunchy .