9 Greatest Pancake Recipes from Around the World

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Vietnamese Banh Xeo

Have you ever tried a pancake with pork and shrimp? This Vietnamese banh xeo recipe is the perfect hearty meal or appetizer to share among friends! You can eat this savory pancake on its own, or roll it up in a rice paper sheet with lettuce leaves and fresh carrots. No matter how intricate you decide to make this meal, it is one that shouldn’t be missed!

Ingredients (for 1 pancake that serves 2-4 people):

For the Batter:

• 1 cup rice flour
• 1/4 cup cornstarch
• 1/2 tsp turmeric powder
• 1/2 tsp salt
• 1 1/4 cups coconut milk
• 3/4 cup water
• 2 green onions, thinly sliced

For the Filling:

• 1/2 lb shrimp, peeled and deveined
• 1/2 lb pork belly or thinly sliced pork shoulder, cut into small pieces
• 1 small onion, thinly sliced
• 1 cup bean sprouts
• Salt and pepper to taste
• Vegetable oil for frying

For Serving:

• Lettuce leaves
• Fresh herbs (mint, cilantro, Thai basil)
• Nuoc cham dipping sauce (recipe below)
• Rice paper sheets (optional)
• Carrots, cut julienne (optional)
• Cucumber, cut julienne (optional)

For the Dipping Sauce:

• 1/4 cup fish sauce
• 1/4 cup water
• 3 tbsp lime juice
• 2 tbsp sugar
• 1 garlic clove, minced
• 1-2 bird’s eye chilies, thinly sliced (optional)

Instructions:

1. In a large mixing bowl, combine rice flour, cornstarch, turmeric powder, and salt.
2. Whisk in the coconut milk and water until smooth. Stir in the sliced green onions. Let the batter rest for at least 30 min.
3. In a small bowl, combine fish sauce, water, lime juice, and sugar. Stir until the sugar is dissolved. Add minced garlic and chilies. Set aside.
4. Heat a bit of oil in a non-stick skillet over medium-high heat.
5. Add the pork pieces and cook until they are browned and cooked through. Remove and set aside.
6. In the same skillet, add a bit more oil and cook the shrimp until they turn pink and are cooked through. Season with salt and pepper. Remove and set aside.
7. Wipe the skillet clean and heat a tbsp of oil over medium-high heat.
8. Pour about 1/3 cup of the batter into the skillet, tilting to spread it thinly and evenly.
9. Add a few pieces of cooked shrimp and a small handful of sliced onions and bean sprouts on one side of the pancake.
10. Cook until the edges start to lift and turn crispy, about 3-5 min. Fold the pancake in half to cover the filling.
11. Remove from the skillet and keep warm. Repeat with the remaining batter and filling.
12. Serve the pancakes hot, accompanied by lettuce leaves, fresh herbs, and nuoc cham dipping sauce.
13. To eat, wrap pieces of the pancake in lettuce leaves with some herbs, and dip into the nuoc cham sauce. Optionally, you can elevate this dish by wrapping the ingredients in a rice paper roll with julienned carrots and cucumber before dipping them into the sauce. Enjoy!