Vietnamese pancakes
Servings: 2
Prep Time: 15 minutes
Cook Time: 15 minutes
Rating: 0.0 / 5
(0 votes)
Ingredients
Pancakes
- 2 medium eggs
- dash of salt
- 3/4 cup coconut milk
- 1 tablespoon butter
- 1/2 teaspoon pandan extract or vanilla extract
- 1/4 cup rice flour
- ½ cup Wheat flour, white, all-purpose, unenriched
- 14 cup sugar
- 1 teaspoon baking powder
Fruit Salad
Coconut Mixture for Fruit Salad
- 1 cup coconut milk
- 1 teaspoon brown sugar or palm sugar
- 1/4 teaspoon pandon or vanilla
Salad
- 1/2 cup casaba melon
- 10 large strawberries
- 2 cups bean sprouts
- 4 tablespoons fresh basil
- 6 leaves fresh mint
Instructions
Make fruit salad
Pour coconut milk into pan. Add palm sugar and pandan. On low heat melt the palm sugar. Take off heat and let it cool.
Cut up hami melon into cubes. Cut each strawberry into fourths. Add melon, strawberries, bean sprouts, fresh basil leaves and fresh mint to salad bowl. Pour coconut mixture over the fruit salad. Cover and place in refrigerator for at least half an hour.
Make pancakes
Separate egg white from yolks. Using an electirc beater beat the egg white until they a nice and fluffy.
In a bowl, whisk together the flour, sugar, salt and baking powder.
In another bowl, use the whisk to combine the egg yolk, eggs whites, coconut milk, butter, and pandan.
Lightly mix the wet ingredients and the dry ingredients together.
Lightly mix the wet ingredients and the dry ingredients together.
Heat up nonstick skillet. Spread a little oil on skillet.
Ladle pancake batter on the nonstick skillet for one pancake. Cook until pancake is golden brown and then flip. Usually takes 5 minutes or so.
When pancake is done, place on serving plate. Spoon fruit salad mixture on half of pancake and fold pancake.
Comments
Here is a great Vietnamese pancake dish made with rice flour and coconut milk.
Nutritional Information
| Nutrition Facts | |
|---|---|
| Serving Size 1 Vietnamese pancakes Servings Per Batch 2 | |
| Amount Per Serving | |
| Calories5776 | Calories from Fat 23 |
| % Daily Value * | |
| Total Fat 28g | 44% |
| Saturated Fat 21g | 106% |
| Monounsaturated Fat 4g | |
| Polyunsaturated Fat 1g | |
| Trans Fat 0g | |
| Cholesterol 179g | 60% |
| Sodium 532mg | 22% |
| Potassium 294mg | 8% |
| Total Carbohydrate 1419g | 473% |
| Dietary Fiber 0g | 2% |
| Sugars 1398g | |
| Protein 8g | 17% |
| Vitamin A | 8% |
| Vitamin C | 1% |
| Calcium | 26% |
| Iron | 5% |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition Visualization
Macronutrient Breakdown
% Daily Value
Nutrition Facts (per serving)
| Calories | 6300 kcal | 315% DV |
| Protein | 27.0g | 54% DV |
| Total Fat | 53.5g | 69% DV |
| Carbohydrates | 1489.8g | 542% DV |
| Fiber | 16.1g | 58% DV |
| Sugar | 1410.1g | 2820% DV |
| Sodium | 581mg | 25% DV |
* Percent Daily Values are based on a 2000 calorie diet
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