These little Thai pancakes develop a golden, crisp edge and a soft, creamy center in a pan with round wells. Coconut is the base, while spring onion gives the topping a savory, fresh note.
Khanom krok are little Thai pancakes made with rice flour and coconut milk, cooked in a pan with round wells. Their defining feature is the combination of two textures: the bottoms turn firm and golden brown, while the centers stay soft and almost pudding-like. The pancakes are often eaten as a snack or dessert. The savory spring onion topping is a familiar variation; corn is also used as a sweeter option.
The pan’s wells distribute the heat across small portions, making it possible to cook a crisp base without drying out the center. A special khanom krok pan works best, but a poffertjes pan can be a handy alternative at home. Set the pan over medium-low heat and give it time to warm evenly. Too much heat will brown the bottoms before the tops are firm enough. A lid helps cook the tops while the bottoms bake.
The batter has a simple rice flour base and a slightly richer coconut layer. Rice flour gives it a distinctive, slightly sticky bite; a little tapioca starch helps the edges turn crisp. Use canned coconut milk and shake or stir it well first, so the fat and water are evenly distributed. Letting the batter rest briefly helps the flour absorb moisture. Stir it again afterward, as rice flour can settle to the bottom.
Spring onion cuts through the rich coconut flavor with a mild onion taste. Finely chop both the green and white parts so they’re well distributed over the little rounds. For a sweeter topping, you can replace the spring onion with a little corn; make sure it’s well drained and dry. Serve the pancakes as soon as they come out of the pan, when the contrast between edge and center is most pronounced. They can also be eaten at room temperature, but the edges will be less crisp.
If you make them ahead, let them cool and store them covered in the refrigerator. Warm them briefly in a frying pan over low heat; this will firm up the bottoms again. The soft centers will be a little denser than when freshly cooked. Serve them as a little finish to a Thai meal or put them on the table with tea. Since the portions are small, a platter of several rounds is easy to share.
To make the base batter, combine 150 g rice flour, the tapioca starch, 1 tbsp sugar and ½ tsp salt in a bowl. Gradually whisk in 250 ml coconut milk and the water until smooth. Let rest for 20 minutes.
In a second bowl, whisk 200 ml coconut milk with 1 tbsp rice flour, 1 tbsp sugar and ¼ tsp salt until smooth to make the coconut layer. Finely chop the spring onions.
Heat a khanom krok pan or poffertjes pan over medium-low heat. Lightly brush the wells with oil. Stir the base batter again and fill each well about two-thirds full.
Spoon a little coconut layer into the center of each round and sprinkle with some spring onion. Cover the pan with a lid and cook for 5–7 minutes, until the edges are golden brown and the tops are mostly set but still soft. Lower the heat if needed.
Carefully lift the pancakes out of the wells with a small spoon or wooden pick. Grease the pan again and cook the remaining batter. Serve warm.
Main courseSweet corn, a splash of cream and a squeeze of lime make a hearty soup with both tender and whole kernels. Crispy tortilla strips, cilantro and chili oil bring freshness, heat and crunch to every bowl.
Main courseA hearty bowl of tender pearl barley, sweet cumin-roasted carrots and golden-brown chickpeas. The fresh sauce of herbs, lemon and tahini brings it all together, while toasted sesame adds a little crunch.
Main courseGolden brown and crisp at the edges, soft inside: these courgette and corn fritters get a fresh lift from lime yogurt and a little heat from chili oil. Serve them as a main course with a crunchy salad.