Vietnamese Pancakes

Yield: 12 to 15 small pancakes

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These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free dairy-free iconDairy-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Ingredients

Pancake Batter

Pancake Filling

Additional ingredients

  • 3 to 5 large green leaf lettuce leaves, torn into large pieces to use as wrappers Add to list
  • 1/4 cup fresh herbs like basil, mint and cilantro, torn into small pieces Add to list

Dipping Sauce

Preparation

Pancake batter and pancake filling

Combine all the pancake batter ingredients and set aside. In a skillet, heat the sesame oil over medium-high heat. Add all the filling ingredients, stir-fry for a few minutes and set aside.

Dipping Sauce

In a small dish combine all the ingredients and set aside.

To cook the Vietnamese pancakes

Heat a small nonstick skillet over medium-high heat. (You may need a small amount of oil if you find the pancakes are sticking.) Add 1 ounce of pancake batter to the skillet and cook until the pancake lifts easily from the surface and is somewhat golden and crisp.

Flip the pancake over and place a small amount of filling, about 2 tablespoons, on one half. Fold the other half over like an omelet. Continue to cook until the pancake is golden and crisp and then flip over one more time to crisp the last remaining side. Place the pancake on a plate.

To serve

Cut the pancake in half, place on a lettuce wrapper and sprinkle with some of the fresh herbs. Wrap the whole thing like a bundle and dip into the sauce.

Recipe by Lee Baker, PCC Cooks instructor

Source: Demonstrated on the PCC Cooks stage at Vegfest 2010.

Learn more about our recipes. View guidelines »

More about: asparagus, coconut milk, rice flour

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