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crispy pancake recipe
- Total Time: 50 minutes
- Yield: 4–5 pancakes (2–4 servings) 1x
- Diet: General
Description
This recipe provides perfectly crispy pancakes with a tender, flavorful interior, ideal for a quick weeknight meal or a unique family-friendly dish. It focuses on achieving an irresistible golden crispness through precise ingredient ratios and cooking techniques.
Ingredients
- 1.25 cups all-purpose flour
- 0.5 cup rice flour (the secret to that irresistible golden crispness; can swap with more all-purpose flour for slightly less crisp texture)
- 1.25 cups cold water
- 1 large egg (for binding and richness; can swap with a flax egg for an egg-free but denser texture)
- 2 green onions (thinly sliced, for a mild, savory flavor)
- 0.25 teaspoon turmeric powder (for a beautiful golden hue and subtle earthy notes)
- 0.5 teaspoon fine sea salt (enhances all the savory flavors)
- vegetable oil (for frying, ensures a perfectly golden and crispy pancake)
Instructions
- Whisk Dry Ingredients: In a large bowl, combine the all-purpose flour, rice flour, turmeric powder, and fine sea salt. Whisk these dry ingredients thoroughly until they are uniformly mixed and appear yellow-tinted.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the cold water and the large egg until it is a smooth, pale yellow liquid.
- Gently Mix Batter: Gradually pour the wet ingredients into the dry ingredients, whisking constantly until a smooth, lump-free batter forms. Then, stir in the thinly sliced green onions. Avoid overmixing, as too much gluten development can make pancakes tough.
- Rest the Batter: Allow the crispy pancake batter to rest for at least 10-15 minutes at room temperature. This resting period lets the flours fully hydrate, contributing to a more tender and crisper pancake.
- Heat Griddle: Heat 1 tablespoon (15 ml) of vegetable oil in a non-stick frying pan (about 8-10 inches diameter) over medium-high heat until it shimmers and looks thin and fluid.
- Cook Pancakes: Pour approximately 0.5 cup (120 ml) of batter into the hot pan. Quickly tilt and swirl the pan to spread the batter into a thin, even circle. Cook for 3-4 minutes per side, or until golden brown and truly crispy with slightly darker, charred edges. The center should appear set. Adjust heat or add more oil if pancakes are not crisping.
- Keep Warm: As each crispy pancake finishes cooking, transfer it to a plate loosely covered with foil or place it on a wire rack on a baking sheet in a low oven (around 175 degrees F / 80 degrees C) to keep them warm and crisp while finishing the batch.
Notes
For best flavor, ensure aromatics like lemongrass and ginger (for an optional dipping sauce) are fresh. Using cold water for the batter can slow gluten development, aiding crispness. A good quality light soy sauce makes a noticeable difference in dipping sauce depth. If pancakes are not crispy, ensure the pan is hot enough and use enough oil without overcrowding. If edges burn, reduce heat slightly. If batter is too thick, add 1-2 tablespoons cold water; if too thin, whisk in a teaspoon of all-purpose flour. Consider toasting coconut flakes and preparing a Lemongrass-Ginger Dipping Sauce beforehand to accompany the pancakes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 1 pancake
- Calories: 300 calories
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 40 mg