Happy Pancakes Recipe

Name: Happy Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Thai red chiles or 1 medium jalapeno, thickly sliced; 2 medium garlic cloves, thickly sliced; 2 tablespoons sugar; 2 tablespoons Asian fish sauce; 2 tablespoons fresh lime juice; 2 tablespoons water; 1 3/4 cups rice flour; 1/4 teaspoon turmeric; 1 scallion, thinly sliced; 3/4 cup plus 3 tablespoons vegetable oil; 1 pound boneless pork loin, cut crosswise into very thin slices; 1/2 pound medium shrimp, shelled and deveined; 1/2 small onion, thinly sliced; 10 medium mushrooms, sliced; Salt; Freshly ground pepper; 2 1/2 cups mung bean sprouts

Servings: persons

2 Thai red chiles or 1 medium jalapeno, thickly sliced
2 medium garlic cloves, thickly sliced
2 tablespoons sugar
2 tablespoons Asian fish sauce
2 tablespoons fresh lime juice
2 tablespoons water
1 3/4 cups rice flour
1/4 teaspoon turmeric
1 scallion, thinly sliced
3/4 cup plus 3 tablespoons vegetable oil
1 pound boneless pork loin, cut crosswise into very thin slices
1/2 pound medium shrimp, shelled and deveined
1/2 small onion, thinly sliced
10 medium mushrooms, sliced
Salt
Freshly ground pepper
2 1/2 cups mung bean sprouts

1
make the dipping sauce In a mortar, pound the chiles, garlic and sugar to a paste.
2
Stir in the fish sauce, lime juice and water.
3
make the pancakes In a bowl, whisk together the rice flour and 2 cups of cold water.
4
Mix in the turmeric and scallion.
5
make the pancakes In a large nonstick skillet, heat 1 1/2 tablespoons of the vegetable oil over high heat.
6
Add 3 slices of pork, 3 shrimp and a few slices of onion and mushroom.
7
Season with 1/8 teaspoon each of salt and pepper.
8
Cook for 1 minute.
9
Stir the rice flour mixture again and ladle 1/3 cup into the pan; tilt the pan to evenly distribute the batter.
10
Cover and cook until the sides of the pancake turn deep brown and curl up, 5 minutes.
11
Scatter 1/4 cup of the bean sprouts over the pancake, fold it in half and slide it onto a warm platter.
12
Keep warm in a low oven while you repeat with the remaining ingredients.
13
Serve the pancakes warm, with the dipping sauce on the side.

1058

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 Thai red chiles or 1 medium jalapeno, thickly sliced, 2 medium garlic cloves, thickly sliced, 2 tablespoons sugar, 2 tablespoons Asian fish sauce, and more.

Yes, Happy Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Happy Pancakes

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