Yangon Almond Pancakes
Recipe: #18510
April 16, 2015
Categories: Breakfast, Almond, Thai, One-Pot Meal, Brunch, Vegetarian, Flour, Kosher Dairy, more
"Pranee's Thai Kitchen great blog you need to heated cast iron skillets for this recipe , its kinda dutch oven cooking"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (193.1 g)
- Calories 459.3
- Total Fat - 22.7 g
- Saturated Fat - 13.2 g
- Cholesterol - 117.9 mg
- Sodium - 704.9 mg
- Total Carbohydrate - 51.5 g
- Dietary Fiber - 3.3 g
- Sugars - 10.3 g
- Protein - 14 g
- Calcium - 368.4 mg
- Iron - 2.1 mg
- Vitamin C - 0 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
You will need 2 cast iron pans for this.
Step 2
Mix the flours with sugar, egg, milk and 2 tablespoons butter and extract.
Step 3
Heat the bottom pan with 1 tablespoon butter. Pour in 1/3 cup of the batter.
Step 4
Sprinkle 2 tablespoons sliced almonds on top of the pancake, cover with 2nd heated cast iron pan; cook for 3 minutes. It should rise, and edge is browned, lift the pancake to see if it light brown, If it is it is ready.
Step 5
Flip to cook another side. It should take about 30 seconds, don’t let the almond burn, it just needs to toast lightly.
Tips
- 2 cast iron pans
0 Reviews
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