Quick Description
These Thai Basil Pancakes are savory, crispy pancakes made with Thai basil, a hint of five-spice powder, and all-purpose flour. They’re pan-fried to perfection, giving you a flavorful, herbaceous treat. The addition of Thai basil adds a unique, aromatic twist to these pancakes, making them a delightful side dish or snack.
Servings & Timing
- Servings: 4–6 pancakes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Ingredients List
For the Pancake Dough:
- 240g plain all-purpose flour
- 150 ml water
- ½ teaspoon salt
- 1 teaspoon baking powder (optional)
- Oil for cooking and greasing
For the Thai Basil Mix:
- 2 cups Thai basil leaves (about 45g), chopped
- 4 tablespoons plain all-purpose flour
- 1 teaspoon 5-spice powder
- 1 teaspoon sugar
- ½ teaspoon salt
- ¼ cup oil
Instructions
Step 1: Prepare the Thai Basil Mix
- Chop the Thai Basil:
- Wash the Thai basil leaves thoroughly and chop them finely.
- Mix the Thai Basil:
- In a small bowl, combine the chopped Thai basil leaves, 4 tablespoons flour, 5-spice powder, sugar, and ½ teaspoon salt.
- Stir until all ingredients are well combined.
Step 2: Make the Pancake Dough
- Combine the Dough Ingredients:
- In a medium bowl, combine the all-purpose flour, water, and ½ teaspoon salt.
- Add the baking powder (if using) and mix until the dough is smooth.
- Incorporate the Thai Basil Mix:
- Stir the prepared Thai basil mix into the dough until everything is evenly combined. The dough will be slightly sticky.
Step 3: Cook the Pancakes
- Prepare the Pan:
- Heat a non-stick skillet or frying pan over medium heat and lightly grease it with oil.
- Form the Pancakes:
- Take a portion of the dough and form it into a small patty, about 4 inches in diameter.
- Fry the Pancakes:
- Place the pancake into the hot pan and cook for 2–3 minutes on each side, or until golden and crispy.
- Repeat with the remaining dough, making sure to grease the pan lightly between each pancake.
Step 4: Serve
- Serve the Pancakes:
- Once all the pancakes are cooked, serve them warm as a savory snack or side dish. You can garnish with extra Thai basil or serve with a dipping sauce of your choice
Additional Notes
- Herb Variations: If you don’t have Thai basil, you can substitute it with regular basil or mint, though the flavor will be different.
- Spicy Option: Add a little chili powder or fresh chili to the dough for a spicy kick.
- Flour Substitutes: If you’re looking for a gluten-free option, you can use gluten-free all-purpose flour in place of regular flour.
Dietary Info
- Vegetarian
- Gluten-Free Option Available
- Savory & Flavorful
Ingredient Details & Substitutions
- Thai Basil: Thai basil is key to the flavor of these pancakes, but if unavailable, you can use Italian basil or sweet basil as a substitute.
- Baking Powder: While baking powder is optional, it gives the pancakes a fluffier texture. You can omit it if you prefer denser pancakes.
Recipe Variations & Serving Suggestions
- Stuffed Pancakes: Add a filling of shredded chicken or tofu and vegetables to make this a complete meal.
- Dipping Sauce: Serve with a tangy soy sauce or hoisin sauce for dipping, or a spicy chili sauce for extra heat.
- Serve with Soup: These pancakes pair wonderfully with Thai soup or a light vegetable broth.
Storage & Make-Ahead
- Refrigerate: Leftovers can be stored in an airtight container for up to 3 days in the fridge.
- Freeze: You can freeze the pancakes for up to 1 month. Reheat them in a skillet or oven for the best texture.
Nutrition (Per Pancake)
- Calories: 150 kcal
- Protein: 4 g
- Fat: 8 g
- Carbs: 18 g
- Net Carbs: 15 g
- Fiber: 3 g
