Khanom Buang (Thai Crispy Pancakes)

Name: Khanom Buang (Thai Crispy Pancakes)
Cook time: 60 min
Total time: 60 min
Yield: 6 servings
Cuisine: Thai
Ingredients: 1 cups Rice Flour; 1/4 cups Mung Bean Flour; 1/4 cups Tapioca Starch; 2 tbsp Granulated Sugar; 1/4 tsp Fine Salt; 1 Large Eggs; 1 cups Water; 1/4 cups Food-Grade Limewater (Nam Puen Sai); 3 Large Egg Whites; 1/2 cups Granulated Sugar; 1/4 tsp Cream of Tartar; 60g Foi Thong, loosely packed

Khanom Buang are delicate Thai crispy pancakes with paper-thin, lacy shells and a sweet, fluffy meringue topping finished with golden foi thong. Each bite balances a light crunch with pillowy sweetness and the aromatic richness of egg yolk threads—perfect as a street-food treat or elegant dessert. They’re quick to make once the batter and meringue are ready.

Khanom Buang are delicate Thai crispy pancakes with paper-thin, lacy shells and a sweet, fluffy meringue topping finished with gol... Show more

Traditional Thai Recipe

Health Grade

D- · Occasional

Time

1 hr

Price

0,52 €

Calories

291 kcal

vegetarian

low calorie

gluten free

kid friendly

Method

Mix the batter

Whisk together the Rice Flour, Mung Bean Flour, Tapioca Starch, Granulated Sugar, and Fine Salt in a medium bowl. Whisk in the Large Egg, Water, and Food-Grade Limewater until the batter is smooth, thin, and pourable, with no dry pockets. If you see any lumps, strain the batter through a fine sieve. Let it rest for 20 minutes while the flours hydrate.

Whip meringue

While the batter rests, beat the Large Egg Whites with the Cream of Tartar in a clean bowl until foamy, then add the sugar a spoonful at a time and keep beating until you have a glossy meringue with stiff peaks. Stop as soon as the peaks stand straight; overbeating can make the mixture grainy and harder to spread.

Heat the pan

Set a small nonstick skillet or flat griddle over medium-low heat and let it warm for 4 minutes. Keep the surface dry; you do not need any oil here if the pan is truly nonstick. Test with a tiny drip of batter — it should sizzle gently and start setting right away.

Cook pancakes

Give the batter a quick stir, then pour in a small spoonful and swirl it into a thin round. Cook for 2 minutes, until the edges look dry and the underside is light golden, then spoon or spread some meringue over one half of the pancake and add a little Foi Thong on top. Cook for 1 minute more, just until the meringue looks set around the edges and the shell is crisp enough to fold, then gently fold the pancake in half and slide it out. Repeat with the remaining batter and meringue.

Serve warm

Serve the khanom buang right away while the shells are still crisp and the meringue is light and airy. If you are cooking a full batch, keep the finished pancakes in a single layer so the steam does not soften them.