Kanom Krok Recipe (Authentic Thai Coconut Pancakes)

Make the batter

1. In a large mixing bowl, pour in the water and add the rice flour.
2. Let the mixture sit for 20 minutes.
3. Knead the mixture until completely smooth and free of lumps.
4. Add the coconut milk, palm sugar, and salt. Continue kneading until the palm sugar dissolves completely.

Make the coconut filling

1. In another bowl, whisk together the coconut milk, white sugar, and salt until smooth.

Cook pancakes

1. Preheat your pan. If using a cast iron pan, heat it over charcoal. If using a stovetop pan, heat it over medium heat.
2. Brush a light layer of oil into each mold. Stir the batter and fill each mold about two-thirds full, starting from the outer edge and working towards the center.
3. Once the batter is in, stir the coconut filling and spoon it on top of each mold.
4. Sprinkle chopped green onions or your desired topping over each pancake.
5. If possible, cover the pan with a lid to trap the heat. This helps cook the pancakes evenly and ensures a crispy bottom and set filling.
6. Once cooked, use a small spoon to gently lift the kanom krok out of the pan. Serve them warm, fresh off the pan, when they’re crispy on the outside and creamy inside.