Thai Cabbage and Herb Pancakes (Kanom Buang-Style)

About This Recipe

This recipe draws on two real Thai techniques: the crisp rice-flour pancake shells of kanom buang (Thai crispy pancakes), and the savory cabbage-and-herb fillings found in dishes like Thai-style fritters and stir-fries. Rather than a sweet dessert pancake, this is a savory home-style version — a thin, crisp batter studded with shredded cabbage, scallion, and Thai basil, pan-fried until the edges turn lacy and golden. The technique that matters most is batter consistency and pan heat: a rice-flour-heavy batter fries up crisper than an all-wheat one, and a well-heated, well-oiled pan is what creates the characteristic crackly, lace-edged texture rather than a soft, doughy pancake. Cabbage is mixed in raw so it retains crunch and releases a little moisture into the batter as it cooks, which is part of what keeps these pancakes from turning heavy. Served hot with a simple dipping sauce of lime, fish sauce, and chile, these pancakes are crisp on the outside, tender in the middle, and full of fresh herbal flavor from the basil and scallion folded through.

Ingredients

Serves 4

• 0.75 cuprice flour
• 0.25 cupall-purpose flour
• 1 cupwater
• 2eggs
• 1 tbspfish sauce
• 3 cupsgreen cabbage(finely shredded)
• 1carrot(julienned)
• 4scallions(sliced)
• 0.5 cupThai basil(chopped)
• 1Thai chile(minced, optional)
• 4 tbspneutral oil(for frying)
• 2 tbspfish sauce(for dipping sauce)
• 2 tbsplime juice
• 1 tspsugar

Instructions

1. 1

   Make the batter

   Whisk rice flour, all-purpose flour, water, eggs, and 1 tbsp fish sauce together until smooth and thin, similar to a crepe batter.

2. 2

   Fold in the vegetables

   Just before cooking, stir cabbage, carrot, scallions, basil, and chile into the batter until evenly coated but not soupy.

   Cook the pancakes right after mixing — if the batter sits too long, the cabbage releases water and thins it out, which stops the pancakes from crisping properly.

3. 3

   Fry the pancakes

   Heat 1 tbsp oil in a nonstick skillet over medium-high heat until shimmering. Ladle a thin layer of batter into the pan, spreading it out, and cook 3-4 minutes until the edges turn golden and lacy.

4. 4

   Flip and finish

   Flip carefully and cook 2-3 more minutes until both sides are crisp and golden brown. Transfer to a paper-towel-lined plate and repeat with remaining batter, adding oil between batches.

5. 5

   Make the dipping sauce and serve

   Whisk fish sauce, lime juice, and sugar together in a small bowl until the sugar dissolves. Serve pancakes hot with the dipping sauce on the side.

Variations

• •

  Add small cooked shrimp or shredded chicken to the batter for a heartier version.

• •

  Skip the chile for a milder pancake and serve extra chile on the side for those who want heat.

• •

  Make mini versions in a well-oiled muffin tin baked at 400°F for a hands-off approach.

Storage

Best eaten fresh, but leftovers keep refrigerated up to 2 days. Reheat in a dry skillet over medium heat to re-crisp; microwaving makes them soggy.

Frequently Asked Questions