Thai
👍 Beginner Friendly
45 mineasy
ThaiBrunch
Recipe Story
origins & traditionsThese traditional Thai coconut rice pancakes, known as Khanom Krok, are a beloved street food transformed into an elegant brunch dish. Made with rice flour and creamy coconut milk, these golden pancakes have a crispy exterior and custardy center. The batter is delicately seasoned with a touch of palm sugar and salt, creating a perfect balance of flavors. Fresh mango slices add a tropical sweetness, while toasted coconut flakes provide texture. This recipe celebrates the authentic flavors of Thai cuisine while being accessible for home cooks. The pancakes are cooked in a special pan that creates their signature round shape and crispy edges. Serve them warm with a drizzle of coconut cream and watch them disappear at your brunch table.
Instructions
step by step0/10 done
In a large mixing bowl, whisk together rice flour, all-purpose flour, and salt until well combined.
In a separate bowl, mix coconut milk, eggs, and honey until smooth and fully incorporated.
Gradually pour the wet ingredients into the dry ingredients, whisking constantly to avoid lumps. Let batter rest for 15 minutes at room temperature.
Heat a non-stick skillet or Thai pancake pan over medium heat. Lightly brush with coconut oil.
Pour 2-3 tablespoons of batter into each cavity or create 3-inch rounds in the skillet. Cook for 2-3 minutes until bubbles form on the surface and edges look set.
Carefully flip each pancake and cook for another 2 minutes until golden brown on both sides.
Transfer cooked pancakes to a plate and keep warm. Repeat with remaining batter, adding more coconut oil as needed.
While pancakes are cooking, prepare the mango by peeling and slicing into thin strips.
Toast coconut flakes in a dry pan over low heat for 2-3 minutes until golden and fragrant, stirring frequently.
Arrange warm pancakes on serving plates, top with fresh mango slices, sprinkle with toasted coconut, and drizzle with additional coconut milk if desired. Serve immediately.
Thai Coconut Rice Pancakes with Mango
4.1 (51)
Light and fluffy Thai-style rice pancakes infused with coconut milk and topped with fresh mango slices. A delightful fusion of sweet and savory flavors perfect for a leisurely weekend brunch.
medium
45 min
4 servings
Ingredients
0 of 9 checked
Batter
- 1 cups rice-white, rice flour
- 1/4 cups flour, sifted
- 1 1/2 cups coconut, coconut milk
- 2 pieces eggs, beaten
- 2 tablespoons honey
- 1/4 teaspoons salt
Cooking
- 3 tablespoons coconut-oil, for cooking
Topping
- 2 pieces mango, peeled and sliced
- 1/2 cups coconut, shredded and toasted
Chef Tips
expert advice•For the most authentic flavor, use Thai jasmine rice flour which can be found at Asian markets.
•If unavailable, regular rice flour works well.
•The batter should be slightly thick but pourable - similar to regular pancake batter.
•If too thick, add a tablespoon of coconut milk at a time.
•For extra richness, separate the eggs and whip the whites to soft peaks before folding into the batter.
•This creates an even fluffier texture.
•You can substitute the mango with other tropical fruits like papaya, banana, or pineapple.
•For a savory version, reduce honey and add chopped scallions and a pinch of white pepper to the batter.
•These pancakes are best served immediately while crispy, but can be kept warm in a 200°F oven for up to 30 minutes.
