Banh Khot (Vietnamese Mini Savory Pancakes)
Servings: 4 servings
Calories: 390kcal
Bánh khọt are crispy, bite-sized Vietnamese mini pancakes made with a coconut rice flour batter and topped with shrimp. They’re golden, crunchy, and perfect for dipping in nuoc cham, wrapping in lettuce, and enjoying with fresh herbs!
Print Recipe
Equipment
- Banh Khot pan
Ingredients
Batter
- 1 cup rice flour
- 1 tablespoon cornstarch
- 1 cup water
- 1 cup coconut milk
- 1 teaspoon turmeric powder
- ½ teaspoon salt
Additional Ingredients
- 16 large shrimps, peeled and deveined
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- Assorted greens (lettuce, Thai basil, mint, peppermint, perilla leaves)
Fried Scallion Oil
- 2 green onions, thinly sliced
- 2 tablespoon vegetable oil
- ½ teaspoon salt
Vietnamese Dipping Sauce
- ¼ cup fish sauce
- 1½ tablespoon freshly squeezed lime juice
- ¼ cup water
- 2 tablespoon granulated sugar
- 1 garlic cloves, minced or mashed
- 1-2 bird's eye or Thai chili peppers, finely sliced (optional)
Instructions
- Prepare the Batter: In a large mixing bowl, whisk together the rice flour, cornstarch, water, coconut milk, turmeric powder, and salt until smooth. Let the batter rest for at least 20 minutes to thicken.
- Marinate the Shrimp: Pat the shrimp dry with a paper towel. In a small bowl, season the shrimp with salt and pepper. Set aside.
- Make the Dipping Sauce: In another small bowl, mix the fish sauce, lime juice, water, sugar, garlic, and chili peppers (if using) until the sugar dissolves. Set aside.
- Prepare the Pan: Heat a banh khot or aebleskiver pan over medium heat. Lightly brush each well with oil, ensuring you coat around the edges for easy release.
- Cook the Pancakes: Once the pan is hot, fill each well with batter about ⅔ full. Cover with a lid and cook for 1-2 minutes, until the batter is just set but still slightly wet in the center. Adjust the heat as needed to prevent burning.
- Uncover the pan and place a shrimp in the center of each pancake. Add a sprinkle of green onions and a small drizzle of oil on top. Cover again and cook for 5-8 minutes until the shrimp is fully cooked.
- Remove the lid and cook for an additional 1-2 minutes to crisp up the edges to your liking.
- Remove from pan: Use a metal spoon to gently loosen and lift the banh khot from the pan, sliding the spoon underneath each pancake to release it completely. Transfer to a serving tray.
- Repeat the process with the remaining batter and shrimp.
- Serve: Arrange the banh khot with your favorite fresh greens (lettuce, Thai basil, mint, perilla leaves) and serve alongside the dipping sauce
Notes
- Dry the Shrimp – If using frozen shrimp, thaw and pat them dry. Too much moisture can make the batter soggy.
- Let the batter rest – This helps the flour fully absorb the liquid for a better texture.
- Preheat the Pan – A hot pan is key for crispy edges and a fluffy center, so don’t skip this step!
- Grease Generously – Brush oil all over, especially around the edges, to keep the pancakes from sticking.
- Fill ⅔ of the Way – This gives them space to puff up without overflowing.
- Cook Low and Slow – Start on medium-low heat to cook evenly without burning the bottoms. Patience pays off!
- Cover for Even Cooking – A lid traps steam, helping the pancakes cook through while keeping them soft inside.
- Crisp Up at the End – Once set, turn up the heat for a minute or two to get those golden, crispy bottoms.
- Remove Carefully – Use a spoon or chopsticks to gently lift them out—no tearing or breaking!
Nutrition
Calories: 390kcal | Carbohydrates: 44g | Protein: 10g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.05g | Cholesterol: 50mg | Sodium: 2250mg | Potassium: 293mg | Fiber: 1g | Sugar: 7g | Vitamin A: 260IU | Vitamin C: 8mg | Calcium: 57mg | Iron: 3mg
