Vietnamese Savory Mini Pancakes (Banh Khot)

By Vicky Pham · 60 min

Ingredients

Instructions

1. In a small bowl, season the shrimp with the ½ teaspoon salt and the black pepper, then set aside.
2. Whisk all the batter ingredients together and let it stand for at least 15 minutes so it can bloom.
3. Heat the Banh Khot pan over medium-high heat. Put a little oil in each well, then add batter, green onions, dried shrimp if using, and a shrimp.
4. Cover the pan and cook for about 8 minutes over medium-low heat.
5. Remove the lid, add more oil around the rim, and keep cooking until the pancakes reach the crispness you like.
6. Loosen the pancakes by scraping the outside edges first with a spoon; they should release easily.
7. Serve with your favorite Vietnamese herbs and the sweet chili dipping sauce.

Summarized from Vicky Pham's video. Watch it for the details.

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