VIETNAMESE SAVORY MINI PANCAKES
Vietnamese Savory Mini Pancakes are inspired by the popular Bánh Khọt, which are bite-sized delights known for their crisp exterior, tender centre and vibrant toppings. These savoury pancakes are made from a simple batter of rice flour, turmeric and coconut milk, creating a rich yellow hue and a lightly crisp texture when pan-fried. Each pancake is topped with succulent chopped shrimp and sprinkled with green onion, bringing together layers of flavour and texture in every bite. Traditionally enjoyed in Vietnam as street food or a shared appetiser, they’re perfect for serving in small portions. This single-serving version is quick to make, requires minimal ingredients and delivers big on authentic flavour. Serve with fresh herbs, leafy greens and a side of nuoc cham dipping sauce for a light yet satisfying culinary experience that feels both homemade and delightfully indulgent.
RECIPE CATEGORY
Appetisers
SERVING SIZE
1
CUISINE
Vietnamese
PREPARATION/TECHNIQUES
Pan-Fry
OCCASION/HOLIDAY
Party
SPECIAL CONSIDERATION/DIETARY CONCERNS
Dairy-Free
DISH TYPE
Flatbread
INGREDIENTS
Here is a list of ingredients for Vietnamese Savory Mini Pancakes:
- ¼ cup rice flour
- ¼ teaspoon turmeric
- 1 tablespoon coconut milk
- 2 shrimp, chopped
- ½ teaspoon green onion, chopped
FULL NUTRITIONAL INFORMATION
- Calories: 158 Kcal
- Total Fat: 6.1 G
- Saturated Fat: 4.2 G
- Cholesterol: 41 Mg
- Sodium: 164 Mg
- Total Carbohydrates: 19.4 G
- Dietary Fibre: 0.5 G
- Sugars: 0.9 G
- Protein: 6.2 G
- Vitamin A: 86 Mcg
- Vitamin C: 0.5 Mg
- Calcium: 10 Mg
- Iron: 0.8 Mg
- Potassium: 102 Mg
PREPARATION
- Make The Batter: In a mixing bowl, whisk together rice flour, turmeric and coconut milk. Add 2–3 teaspoons of water to reach a thin and pourable consistency.
- Preheat The Pan: Heat a non-stick or mini pancake pan over medium heat. Lightly oil each mould or section.
- Pour And Cook: Spoon the batter into each mould and fill it just halfway.
- Add Shrimp And Onion: Quickly top each with chopped shrimp and a sprinkle of green onion.
- Cover And Steam-Fry: Cover the pan with a lid and cook for 4–5 minutes until the pancake is golden on the bottom and the shrimp is cooked.
- Serve Hot: Remove carefully with a spoon and serve immediately with dipping sauce and herbs, if desired.
PREP TIME
5 minutes
COOKING TIME
5 minutes
TIPS
- Thin The Batter: A thin batter spreads better and cooks more evenly in small pans.
- Keep The Heat Medium: Medium heat allows the base to crisp without burning while the top steams.
- Use A Lid: Covering the pan ensures the shrimp cooks through without flipping.
- Non-Stick Is Best: Use a non-stick or well-oiled cast iron pan for easy removal.
- Work In Batches: If your pan is small, cook in batches for best results.
VARIATIONS
- Vegetarian Version: Use chopped mushrooms or tofu instead of shrimp.
- Extra Crispy Base: Add a few drops of oil around the edges of each pancake as it cooks.
- Herb-Infused Batter: Stir chopped coriander or chive into the batter for extra aroma.
- Spicy Kick: Add a pinch of chilli powder or diced red chilli into the batter or on top.
- Coconut-Free: Substitute coconut milk with water and a dash of sesame oil for a lighter flavour.
PREPPING AND STORAGE
- Refrigeration: Store cooked pancakes in an airtight container for up to 2 days. Reheat it by pan-frying until crisp.
- Freezing Not Recommended: Freezing affects texture, so they are best enjoyed fresh.
- Prep batter Ahead: The batter can be made up to a day in advance and stored in the fridge. Stir well before using.