I love Vietnamese Pancakes, this is my take on them!
Mix the following pancake ingredients together in a bowl until smooth;
3 cups of coconut milk
1.5 cups of water
Sift 2 ½ cups of rice flour (so its not lumpy)
¼ – 1.5 teaspoon of turmeric powder (depending on the quality of the turmeric you may need more! so use as required for a yellow colour)
1 teaspoon of salt
2 tablespoon of soy sauce or tamari
4 tablespoons of lemon (or lime) juice
2 tablespoon of water
2 chillies sliced finely (depending on your spice tolerance/liking, I used 2 medium spiced chillies)
(If you like a lot of sauce, double this recipe)
150g enoki mushroom (or another mushroom of your choice)
¼-1/2 cup sliced spring onion
1 cup of diced/sliced cucumber
Asian greens (I used Chinese broccoli and kangkong)
Asian herbs (I used coriander, basil, mint and Vietnamese mint)
Grated carrot, jicama, bean sprouts are also great addition to add in to the pancake when it has almost finished cooking/garnish on top!
In a wok heat just under 1 tablespoon of vegetable oil (or more if needed), add your enoki mushrooms and a sprinkle of spring onions let is briefly cook before adding ½ cup of the pancake batter into the wok quickly move the wok so the mixture spread around the sides of the wok. Let the mixture almost fully cook and then add in a handful of Asian greens and herbs to the pancake (along with grated raw vegies if you wish), the edges of the pancake should be going nice a crispy, flip half of the pancake over the other half and plate, top with some cucumber, herbs and a little or a lot 😉 of the dressing =)
This should make at least 10 pancakes =) Batter can be put into the fridge for a few days, mix well before using.