Recipe: Mini-Pancakes (Bánh Khọt / Banh Căn)

Mini-Pancakes (Bánh Khọt / Banh Căn)

By Helen Le Published: May 9, 2014

  • Prep: 20 mins
  • Cook: 30 mins
  • Ready In: 1 hr 50 mins

  • Yield: 50-60 pieces (4-6 Servings)

The mini pancakes are made with a unique pan that looks like a thick cupcake pan. The pan holds the banh khot as they fry in oil. Banh khot is a great street treat for a snack or light meal.

  • Blend the left-over cooked rice with coconut milk. Combine with the rest of the ingredients for the batter: flour, tumeric powder, salt, beer and water. Stir well to get a smooth batter and let it rest for 30 minutes.
  • Heat genenous amount of vegetable oil in a mini-pancake pan. Pour the batter into the pan. Add a shimp on top each mini-pancake. Cover the lid and fry for 3-5 minutes on medium heat. When they turn golden brown, remove and place on paper towel to remove the excess oil.
  • Add scallion oil on top each pancake. To serve, take a piece of mustard green leaf, roll the mini-pancake together with herbs and pickles. Dip in the sauce and enjoy.


Dipping sauce recipe:

Post By Helen Le (313 Posts)

Since 2011 Helen has shared her Vietnamese home cooking video recipes on Youtube, helping viewers cook Vietnamese Food in the easiest, fastest and most authentic way possible. Subscribe to receive her newest videos for FREE:

Website: → Danang Cuisine


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1 comment on “Recipe: Mini-Pancakes (Bánh Khọt / Banh Căn)

Amy Tran

Your Banh Khot recipe is so good! It’s very crisp and flavorful, but we also used a lot of oil to have that crisp exterior. 🙂 I’m already making it again the next day!

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