Crisp, savory Thai-style pancakes packed with shredded cabbage, herbs, and a garlicky fish sauce batter.
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.
Serves 4
Whisk rice flour, all-purpose flour, water, eggs, and 1 tbsp fish sauce together until smooth and thin, similar to a crepe batter.
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.
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.
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.
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.
Rice flour is what gives these pancakes their crisp, slightly crackly texture — don't substitute it entirely with all-purpose flour or the result will be softer and more doughy.
Keep the pan hot and use enough oil to lightly coat the surface; too little oil leaves pale, soft pancakes instead of crisp ones.
Shred the cabbage finely so it cooks through in the same time it takes the batter to crisp.
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.
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.
Thai cooking has a long tradition of savory, herb-packed batters fried into crisp pancakes and fritters, closely related to dishes like tod mun and kanom buang. Cabbage and fresh herbs are common fillings in Thai home cooking, prized for adding crunch and brightness to otherwise rich, fried dishes.
The flour-water-egg base can be mixed a few hours ahead and refrigerated, but wait to add the cabbage and herbs until right before cooking so they stay crisp and don't water down the batter.
This usually means the pan wasn't hot enough, not enough oil was used, or the batter had too much all-purpose flour relative to rice flour — rice flour is essential for that characteristic crackly texture.
Regular sweet basil or cilantro both work as a substitute, though the flavor will be a bit less anise-forward than true Thai basil.
Per serving (220g / 7.8 oz) · 4 servings total
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