Cookbook:Tokyo Pancake (Khanom Tokyo)

Tokyo Pancake (Khanom Tokyo)
CategoryThai recipes

Cookbook | Ingredients | Recipes

Tokyo pancake (Thai: khanom Tokyo) is a Thai street food consisting of a thin pancake that is filled and rolled. It can be savory or sweet, with fillings such as custard cream, sausage, and quail eggs.

History edit

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, when Japanese sweet desserts flowed in along with Japanese goods. There are many kinds of dessert in Japan that similarly consist of a filled pancake-like pastry, such as dorayaki. Most are only one pastry sheet that's folded or rolled, then stuffed with red beans or taro paste.

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.

Ingredients edit

Pancake edit

Filling edit

Assembly edit

Procedure edit

Batter edit

  1. Combine flour and baking soda, then sift it together.
  2. Beat the eggs and sugar together in a bowl. Then add milk, alternating it with the flour mixture.
  3. Mix it enough to dissolve the sugar, but do not beat until fluffy.
  4. Set aside to rest for 5 minutes.

Filling edit

  1. Fry the minced pork in a pan with oil over high heat until cooked.
  2. Season with soy sauce, and set aside.

Assembly edit

  1. Warm a pan, and brush butter or oil on it.
  2. Pour some of the batter on the pan, and wait until the batter is cooked and makes a thin pancake.
  3. Top the pancake with the sausage or egg. Add the minced pork on top.
  4. Season the pancake with flavouring and pepper.
  5. Roll the pancake up and serve.