Cookbook:Tokyo Pancake

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Tokyo PancakeEdit

Tokyo Pancake (Thai : Kanom Tokyo)[1] is a pastry sheet dessert that has two styles which are a sweet taste with custard cream and salty taste with sausage and quail egg.


The origin of the name Tokyo Pancake is not clear. It is believed to have begun when commerce between Thailand and Japan was booming in 1964. Japanese sweet desserts flowed in together with Japanese goods. There are many kinds of dessert that consists of similar pastry sheet like a pancake in Japan. Most are only one pastry sheet that's folded or rolled. Then it is stuffed with red beans, or taro paste inside.

Thai StyleEdit

Later, Thais liked this dessert and made their own version. It was named Tokyo Pancake after the capital of Japan. In the beginning, Cream Custard may have been used to replace the red beans for Thai tastes. Later, people started to put in sausage and quail eggs, then become a Thailand's Tokyo dessert today.


2 Eggs[2]
1 cup (140 grams (4.9 oz)) Wheat flour
1/2 cup (110 grams (3.9 oz)) Sugar
1/2 cup (125 milliliters (4.2 US fl oz)) Fresh milk
1/2 teaspoon Baking soda
Flling for Egg and Sausage Version
Quail egg
50 grams (1.8 oz) Minced pork
1 teaspoon Soy sauce
1 teaspoon Oil
Flavouring (as much as you want)
Pepper (as much as you want)


  1. Mix wheat flour, baking soda and sift it together.[3]
  2. Beat the eggs and sugar together in a bowl. Then add milk while alternating it with flour. Mix it enough to dissolve the sugar (Do not beat until fluffy). Set aside for 5 minutes.
  3. Over high temperature, fry the minced pork with oil until cooked. Season it with soy sauce and put it in a cup.
  4. Warm a pan, brush butter or oil on it.
  5. Drop some of the dough on it and wait until the dough is cooked.
  6. Then put the sausage or egg on the dough.
  7. Add the minced pork
  8. Season it with flavouring and pepper.
  9. Roll the pancake up and serve