If you’ve ever strolled the vibrant streets of Thailand, you’ve likely encountered the delightful Khanom Buang (Thai Crispy Pancakes). These crispy little wonders, often filled with sweet coconut cream and topped with shredded coconut, are not just a treat for your taste buds but a homage to Thai culinary traditions. Originating from the bustling markets of Thailand, Khanom Buang combines a crispy golden exterior with a rich, flavorful filling, making it a beloved snack among locals and tourists alike. In this article, you’ll learn about the key ingredients needed for making Khanom Buang (Thai Crispy Pancakes), the step-by-step process to whip them up at home, and some tips and tricks that will elevate your cooking game.
Ingredients
| Ingredient | Measurement | Description |
|---|---|---|
| All-purpose flour | 1 cup | All-purpose flour is the base of Khanom Buang (Thai Crispy Pancakes), giving it the perfect texture and crispiness. |
| Coconut milk | 1/2 cup | Coconut milk provides a rich creaminess that enhances the flavor, characteristic of Thai desserts. |
| Water | 1/2 cup | Water helps to achieve the right batter consistency for your pancakes. |
| Salt | 1/4 tsp | A pinch of salt is crucial to balance the sweetness of the filling. |
| Sugar | 3 tbsp | Sugar adds sweetness, making Khanom Buang irresistible. |
| Eggs | 2 | Eggs give structure to the pancakes, helping them hold their shape. |
| Shredded coconut | 1/2 cup | Shredded coconut is often used for topping, adding texture and flavor. |
| Sweetened condensed milk | 1/2 cup | This is the secret ingredient for a creamy filling that many people love. |
Step-by-Step Instructions
- Prepare the Batter – In a mixing bowl, combine the all-purpose flour, sugar, and salt. Gradually add the coconut milk and water, stirring until you achieve a smooth batter. Lastly, whisk in the eggs until everything is well combined. This batter is the heart of your Khanom Buang (Thai Crispy Pancakes).
- Cook the Base – Heat a non-stick skillet over medium heat and lightly grease it with oil. Pour a ladleful of the batter into the skillet and spread it out into a thin circle. Allow the pancake to cook for 2-3 minutes until the edges turn crispy and the surface appears set.
- Add the Filling – Once the base is cooked, drizzle a generous amount of sweetened condensed milk over the surface and sprinkle with shredded coconut. You can also add pandan or other flavors if you’re feeling adventurous!
- Fold and Serve – Carefully fold the pancake in half with a spatula. Let it cook for an additional minute, ensuring the filling warms up. Remove from the pan and repeat with the remaining batter. Serve your Khanom Buang warm, and enjoy!
Pro Tips
- Do Not Rush: Ensure your skillet is at the right temperature before pouring the batter. Too hot, and the pancakes will burn; too cool, and they will be soggy.
- Experiment with Fillings: While sweetened condensed milk and shredded coconut are traditional, feel free to experiment with other toppings like mango or custard.
- Get Creative: Consider adding a splash of pandan extract to the batter for a subtle floral flavor and vibrant color.
Nutritional Information
| Nutrient | Per Serving |
|---|---|
| Calories | 200 |
| Protein | 4g |
| Carbohydrates | 28g |
| Saturated Fats | 4g |
| Fiber | 2g |
| Cholesterol | 35mg |
| Sugars | 8g |
| Total Fat | 6g |
FAQs
What is the best way to store Khanom Buang (Thai Crispy Pancakes)?
Store Khanom Buang in an airtight container at room temperature for up to two days. For longer storage, refrigerate.
Can Khanom Buang (Thai Crispy Pancakes) be made vegan or gluten-free?
Sure! Substitute eggs with flaxseed meal mixed with water for a vegan option, and use gluten-free flour for a gluten-free version.
What are the best side dishes to serve with Khanom Buang (Thai Crispy Pancakes)?
They’re often enjoyed on their own, but a side of fresh fruit or a refreshing Thai iced tea pairs beautifully.
How long does it take to prepare Khanom Buang (Thai Crispy Pancakes)?
The total preparation and cooking time is about 30-40 minutes, making it a quick and delightful snack.
Can I freeze Khanom Buang (Thai Crispy Pancakes) for later?
Yes! Wrap them tightly in plastic wrap and freeze for up to a month. Reheat in a skillet before serving.
Can I use other types of flour for Khanom Buang (Thai Crispy Pancakes)?
Yes! While all-purpose flour is traditional, rice flour or a blend may add unique textures and flavors.
What is the ideal serving temperature for Khanom Buang (Thai Crispy Pancakes)?
These pancakes are best enjoyed warm, fresh from the skillet, when they are at their crispiest!
Where can I find Khanom Buang (Thai Crispy Pancakes) in Thailand?
You can find these delightful pancakes at street food stalls, night markets, and even some restaurants throughout Thailand.
Incorporating fragrant coconut and a delightful crunch, Khanom Buang (Thai Crispy Pancakes) are sure to be a hit at your next snack break or gathering. With just a handful of simple ingredients and a bit of practice, you can create this delicious Thai delicacy at home. So, why not give it a try? Gather your ingredients and start cooking! Have you tried making Khanom Buang yet? We’d love to hear about your experience in the comments!
