INGREDIENTS
For Pancake
2 cups all-purpose flour, sifted
2 whole eggs, beaten
1 1/2 cups of water, approximately
1 whole bunch of green onions, half of them thinly sliced, the other part sliced thinly lengthwise
1 shallot, minced
Generous pinch of salt
1/3 cup of canola oil
For Dipping Sauce:
1 lime, juiced
1 shallot, minced
2 tbsp white vinegar
1/2 cup of soy sauce
3 Thai Bird’s Eye Chilies, smashed
DIRECTIONS
- Begin by adding everything but the oil, green onions, and shallots to a mixing bowl. Mix really well until you have a light pancake batter. The goal is to not have a thick batter, almost like a crepe batter, if you have ever made those.
- Fold in the green onions and shallots, mixing along the way, then let the batter sit, at room temperature, for about ten minutes.
- During this time, make the sauce. Combine all of your ingredients, mix well, and set aside.
- When you are ready to cook the pancakes, heat a large skillet on medium heat. Add enough oil to coat the bottom of the pan.
- Ladle on the pancake batter, enough to almost fill the pan. Let these cook for about 4-5 minutes on each side. When the pancake is cooked on the bottom side, much like you would check for a classic, American pancake, flip, and cook on the other side for the additional amount of time.
- When the pancake is cooked, remove and place on a paper towel lined plate.
- Repeat, until the pancakes are cooked.
- When you are ready to serve, slice the pancake into quarters, stacking them nicely on a plate, and serve with the dipping sauce.
Source : Simple Comfort Food
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