Khanom Buang are small, folded Thai pancakes with a crackly rice-flour shell, a soft meringue center, and toppings of toasted coconut and egg-yolk threads. The whole batch takes about an hour and makes six pancakes, but the recipe scales easily if you need more. They are genuinely unlike anything else in a Western baking repertoire, and that alone makes them worth the effort.
About the ingredients
- Rice flour: The recipe calls for glutinous rice flour, which gives the shell its distinctive snap. Standard rice flour works but produces a slightly less crisp result. Look for glutinous rice flour in Asian grocery stores or the international aisle of larger supermarkets.
- Foi thong (egg yolk threads): These are golden strands made by pushing sweetened egg yolk through a fine sieve into simmering syrup. They are sold ready-made in some Asian grocery stores. The recipe offers pumpkin threads as a substitute, which are easier to find and work well for color and texture.
- Superfine sugar for the meringue: Regular granulated sugar dissolves more slowly and can leave a slightly grainy texture in the meringue. If you only have granulated, pulse it briefly in a food processor before using.
Before you start
The most important thing to get right is batter consistency and pan temperature — and they are connected. The batter should be thin enough to spread into a circle with a single light motion; if it sits in a blob, add water a teaspoon at a time until it flows easily. Pan temperature matters just as much. Too hot and the edges burn before the center sets; too cool and the shell stays soft instead of crisping up. Run a test pancake first and adjust the heat before committing to the full batch. Once you find the right setting, the remaining pancakes cook predictably, which is exactly what you want when you are making a large number of them.
Mistakes to avoid
- Spreading the batter too thick: A thick layer will not crisp properly and the pancake becomes chewy rather than crackly. Use no more than one tablespoon of batter per pancake and spread it as thin as you can without tearing it.
- Piping too much meringue: A small amount — roughly a teaspoon — is all you need. Overfilling makes the pancake hard to fold cleanly and the meringue can squeeze out the sides.
- Waiting too long to fold: Once the meringue is piped and toppings are added, fold the pancake within about 30 seconds. The shell becomes brittle as it cools and will crack rather than fold if you leave it too long.
- Letting the meringue sit before using it: Whipped egg whites start to weep and deflate quickly at room temperature. Transfer the meringue to the piping bag immediately after it reaches soft peaks and use it without delay. Skip the garnish of pumpkin threads if you are working alone and moving fast — not worth the extra step when timing is tight.
- Stacking finished pancakes: The shells lose their crunch fast when stacked. Lay them in a single layer on a wire rack until you are ready to serve.
Storage and freezing
Khanom Buang are best eaten within two hours of cooking. The crisp shell softens noticeably as the meringue releases moisture, so these do not store well once assembled. If you are making them for a party or bake sale, prepare the batter and meringue separately up to two hours ahead and keep the meringue in its piping bag in the fridge; cook and fill the pancakes in batches as close to serving time as possible. Freezing assembled pancakes is not practical — the texture does not survive thawing. Cooked but unfilled shells can be frozen in a single layer for up to one month; re-crisp them in a dry skillet over medium heat for about one minute per side before filling.
Khanom Buang (Thai Crispy Pancakes)
Equipment
- Mixing Bowl
- Whisk
- Non-stick skillet
- Spatula
- Piping bag with small round tip
Ingredients
For the Pancake Batter:
- ½ cup rice flour preferably glutinous for texture
- ¼ cup all-purpose flour sifted
- ½ cup water to form a smooth batter
For the Meringue Filling:
- 2 large egg whites at room temperature
- ½ cup granulated sugar preferably superfine for smoother meringue
For the Toppings:
- ¼ cup shredded coconut lightly toasted
- 2 tablespoons pumpkin threads or use sweetened egg yolk threads known as foi thong
Instructions
- Make the Pancake Batter: In a mixing bowl, combine rice flour, all-purpose flour, and water. Whisk until smooth and slightly runny. Set aside.
- Prepare the Meringue Filling: In a separate bowl, whisk the egg whites until foamy. Gradually add sugar, whisking continuously until soft peaks form. Transfer to a piping bag.
- Cook the Pancakes: Heat a non-stick skillet over medium heat. Drop a tablespoon of batter, spreading thinly into a circle. Allow it to cook until the edges are crispy and the center is set, about 1-2 minutes.
- Add the Meringue: Pipe a small amount of meringue onto the center of each pancake. Add a pinch of shredded coconut and a few pumpkin threads or foi thong on top.
- Finish Cooking: Cook for an additional minute until the meringue is slightly set, then carefully fold the pancake in half using a spatula.
Notes
Lori’s Tips:Â
- To enhance the traditional flavor, add a few drops of jasmine extract to the meringue.
- For a savory twist, replace coconut and pumpkin with fried shallots and roasted peanuts.
Nutrition
FAQ
Can I make more than six pancakes with this recipe?
Yes — the batter and meringue both scale up straightforwardly. Double or triple the quantities as needed, but cook and fill in small batches of four to six at a time so the shells do not sit too long before folding.
Do I need a piping bag for the meringue?
A piping bag gives you the most control and keeps the meringue off the edges of the pancake, which helps it fold neatly. A zip-lock bag with a small corner snipped off works fine as a substitute.
Why is my pancake shell soft instead of crispy?
The most common cause is too much batter or a pan that is not hot enough. Make sure the batter is spread very thin and that the pan is fully preheated before you add the first spoonful; a drop of water flicked onto the surface should evaporate immediately.
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