Mini Vietnamese Pancakes (Bánh Căn)

Mini Vietnamese Pancakes, known as Bánh Căn, are a popular savory treat originating from Vietnam. Crafted with a blend of rice flour, coconut milk, and turmeric, these mini pancakes boast a vibrant yellow hue. Traditionally cooked in cast-iron pans, they feature toppings such as shrimp, mung bean, and green onion. The pancakes offer a delightful contrast of textures, being crispy on the outside and tender within. Served with fresh herbs and dipping sauce, they provide a flavorful and authentic Vietnamese culinary experience ideal for appetizers or snacks.

Ingredients

• 1 cup rice flour
• 1/2 cup coconut milk
• 1/2 tsp turmeric powder
• 1/2 tsp salt
• 1/4 lb shrimp, peeled and deveined
• 1/4 cup mung beans, soaked
• 2 stalks green onions, chopped

Instructions

1. In a bowl, mix rice flour, coconut milk, turmeric powder, and salt to create the batter.
2. Heat a bánh căn pan over medium heat and brush lightly with oil.
3. Pour the batter into the pan molds, filling each about halfway.
4. Place shrimp, a few soaked mung beans, and green onions on top of each pancake.
5. Cover the pan and cook for about 5-7 minutes, until the pancakes are set and the edges are crispy.
6. Carefully remove the pancakes using a spatula and serve hot with dipping sauce and fresh herbs on the side.

Keywords: Mini Pancakes, Savory, Herbs, Dipping Sauce, Crispy, Appetizer, Vietnamese

Spice Rack: Turmeric, Salt

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