Tokyo Pancake (Khanom Tokyo)
Photo: Charles Haynes, CC BY-SA 2.0
Tokyo pancake, or khanom Tokyo, is a Thai street food built on a thin, slightly sweet crepe that is filled and rolled while still warm. The batter is quick to make and only needs a short rest, so the real work is choosing a filling. Here the sweet pancake meets soy-seasoned minced pork, sausage or a quail egg, and the contrast is the appeal. Sweet versions with custard cream follow the same method.
Instructions
Stir the flour and baking soda together, then sift them to remove lumps and mix the two evenly.
Beat the eggs and sugar together in a bowl. Add the milk in stages, alternating it with the sifted flour mixture.
Stir only until the sugar has dissolved. The batter should not be beaten until fluffy. Leave it to rest for 5 minutes.
Heat a pan with a little oil over high heat and fry the minced pork until it is cooked through. Season it with the soy sauce and set it aside.
Warm a clean pan and brush it with butter or oil. Pour in a small amount of batter and let it set into a thin pancake, which is ready when the surface is cooked.
Lay the sausage or quail egg on the pancake and spoon the minced pork over the top. Season with the flavouring and pepper.
Roll the pancake up around the filling and serve.
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