Directions

To Make

1. Into a bowl, mix together all ingredients for the base recipe. Set aside to rest for 5 minutes.
2. Into a bowl, mix together all ingredients for the topping batter. Set aside to rest for 5 minutes.
3. Place Khanom Krok pan over low heat (You may also use a Japanese Takoyaki pan, or dutch pancake/poffertjes pan).
4. Brush the insides with oil and then fill the pan with ‘base’ batter until ¾ full. Let it cook over low heat for 2 mins.
5. Using a ½ tsp measuring spoon, scoop topping and lower spoon directly into the centre of the cooking base batter. Begin pouring topping batter into centre of the pancake, and as the batter pours in, jiggle the spoon to incorporate the topping into the base pancake WITHOUT loosening the bottom where it continues to gently cook to a crisp. Repeat to fill the other pancakes with topping batter. You should be able to make about 30.
6. Sprinkle a few slices of spring onions on each pancake one filled.
7. Low fire and slowly cook – the pancakes may take 10 mins to cook.
8. Pancakes are ready when the bottom is golden brown and crispy
9. Serve immediately.