How to Make Happy Pancakes
By
Food & Wine
Updated January 13, 2017
Credit:
Photo Ā© Matthew Armendariz (mattbites.com)
The name says it all for these thin, super-crisp snacks from Vietnamese-food expert and former F&W Test Kitchen supervisor Marcia Kiesel.
The Mission: DIY Happy Pancakes
The pancakes, studded with pork, shrimp and mushrooms and folded around raw bean sprouts, represent everything we love about Southeast Asian cuisine—simultaneously hot and crisp, cold and juicy, and invigoratingly aromatic.
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In a bowl, whisk together the rice flour and 2 cups of cold water.
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In a large nonstick skillet, cook 3 slices of pork, 3 shrimp and a few slices of onion and mushroom for 1 minute.
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Ladle 1/3 cup of the rice flour mixture into the pan, tilting the pan to evenly distribute the batter. Cover and cook until the sides of the pancake turn deep brown and curl up.
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Fold the pancake in half and slide it onto a warm platter.
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By
Food & Wine