These are Issan style bitouy (pandan) crispy pancakes. They light and bubbly in the middle and crispy on the outside. They're fried in shallow oil, which gives them their crispness, and baking soda and the reaction between the oil and the water in the mixture, gives them their light bubble filled middle. I didn't have pandan leaves to blend today, so I used a few drops of pandan flavoring essence and some green food coloring.
If you can get pandan leaves, blend them with the water, strain out the leaves, keeping just the green juice and use that instead of the water.
90 gms Rice Flour
90 gms Wheat Flour (all purpose flour is fine)
1 Teaspoon Baking Powder
70 mls Coconut Milk
150 mls Water
90 gms Sugar
1/2 Teaspoon Salt
1-2 Drops Pandan Essence
Oil for Frying
1. Mix the rice flour, wheat flour, baking powder and salt together in a mixing bowl.
2. Add the coconut milk, water and sugar and mix together.
3. Leave it in the fridge overnight, or at least a few hours. This seems to make a smoother crispier fluffier pancake, but I'm not sure why it works. The batter should smooth and fairly runny.
4. Put a thin layer of oil in the bottom of a non stick pan, don't put too much in, you don't want to deep fry these pancakes. You can see from the photograph how much oil to use.
5. Heat the oil to a medium heat. Hot enough to fry as soon as the batter hits it, but not so hot that it spits and burns before the top has cooked.
6. Ladle in the mixture, you want a pancake about 10cm/3 inches diameter. Let it cook a little on the bottom, then splash hot oil over the top to cook the top. These pancakes are normally brown and crispy on the bottom and soft and spongy on the top, so you don't turn them over.
7. Once you can see they are brown around the edges, remove and drain on kitchen paper.
8. You might find the pancake runs and forms irregular edges. Don't worry, this is normal! As it cooks you can pat the edge with a spatula to make them round, but it doesn't affect the flavor.