How to Make Happy Pancakes

By Food & Wine
Updated January 13, 2017
Photo © 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.
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The Mission: DIY Happy Pancakes

Photo © Matthew Armendariz (mattbites.com)
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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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Photo © Matthew Armendariz (mattbites.com)
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In a bowl, whisk together the rice flour and 2 cups of cold water.

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Mix in the turmeric and scallion.

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Photo © Matthew Armendariz (mattbites.com)
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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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Photo © Matthew Armendariz (mattbites.com)
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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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Photo © Matthew Armendariz (mattbites.com)
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Scatter the bean sprouts over the pancake.

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Photo © Matthew Armendariz (mattbites.com)
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Fold the pancake in half and slide it onto a warm platter.

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Photo © Matthew Armendariz (mattbites.com)
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Serve the pancakes warm.

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