Khanom Tokyo

A soft thin pancake rolled while warm, filled sweet or savoury, cooked on one side only.

Egg. Not vegetarian — contains a sausage whose meat the source does not name.

Ingredients

batter

• 200 g plain flour
• 2 eggs
• 400 ml milk
• 80 g caster sugar
• 1 teaspoon baking powder
• 0.25 teaspoon salt

fillings

• 200 ml thick custard
• 6 sausages
• 4 eggs, for the savoury ones
• 3 spring onions, sliced

Method

1. COOKED ON ONE SIDE ONLY, and rolled while warm. The underside browns and the top stays pale and slightly tacky, which is what lets it roll without cracking. Turned over, both sides dry and it splits down the middle as you roll it.
2. A SOFT PANCAKE, NOT A CRISP WAFER. The khanom bueang on this site is the brittle one; this is its soft relative and the batter is thicker and has baking powder in it.
3. Whisk the batter smooth and rest it 20 minutes. It should pour like single cream.
4. A flat pan over a LOW to medium heat, barely oiled.
5. A small ladleful, spread with the back of the ladle into a circle about 12 cm.
6. For the savoury ones, crack a small egg onto the wet batter immediately and break the yolk, then scatter spring onion and lay a sausage across.
7. 90 seconds to 2 minutes, until the top is set and matt but still soft to a finger, and the underside is pale gold.
8. SWEET ONES GET THEIR CUSTARD OFF THE HEAT, in a line down the middle, once the pancake is on the board. Put on in the pan it heats and runs out of the roll.
9. Roll firmly from one edge with a palette knife while still warm.
10. Eat within minutes. They go soft and damp if stacked.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Thailand · All recipes