Join this Top Chef, Iron Chef, James Beard award winning chef and one of Chicago’s finest from acclaimed restaurant Girl & the Goat (and more) as she walks you through her Thai-inspired pancake with egg, bacon and an easy-to-do dipping sauce.
COOK’S NOTE: The batter recipe is large and can be halved or quartered.
If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.
- 1 cup all-purpose flour
- 1 cup rice flour
- 1 cup cornstarch
- 1/4 cup baking powder
- 2 teaspoons sugar
- 4 large eggs
- 2 Tablespoons fish sauce
- 3 cups cold water
- 1/2 cup fresh lemon juice
- 1/2 cup fish sauce
- 5 Tablespoons malt vinegar
- 1/2 cup dark brown sugar
- 2 garlic cloves, minced or grated with a microplane
- 1-2 Tablespoons canola oil, plus more for more pancakes
- 1 cup kimchi, homemade or store-bought
- 8 slices of bacon, cooked until crisp and cut into 1-inch pieces (about 1 cup)
- 4 large eggs (2 eggs per pancake – use more depending on how many pancakes you’re making)
- 2 cups mung bean sprouts
- 1/4 cup roughly chopped fresh cilantro
- 1/4 roughly chopped fresh sorrel or basil
- 2 Large mixing bowls
- 1 Small to medium mixing bowl
- 1 Medium (10-inch) nonstick sauté pan
- Rubber spatula
Make the Batter:
In a large mixing bowl, whisk together the all-purpose flour, rice flour, cornstarch, baking powder and sugar. In a separate large bowl, whisk together the eggs, fish sauce and 3 cups cold water. Add the liquid to the flour mixture, whisking until incorporated and smooth. Put in fridge to hang out for a few minutes.
Make the Dipping Sauce:
In a medium bowl, whisk together all the ingredients.
Make the Crepes:
Heat a medium nonstick sauté pan over high heat, then turn down to medium high before you add the batter. Add the oil until it is shimmery and then pour about 4-8 ounces of batter into the pan. About 30 seconds to a minute later, crack the 2 eggs directly into the cooking batter, more toward the middle, using the shell to stab and break the yolk (the top of the pancake will still be raw looking). Let cook until edges of the pancake are crispy and then add some of the bacon and kimchi around the eggs. Cook until edges begin to brown, about 2-3 minutes, before flipping carefully with a spatula or in the air. Cook until center is firm, another 2-3 more minutes, then transfer the crepe to a cutting board and cut into pizza-like slices. Repeat.
Place on a plate and top with the sprouts, cilantro and sorrel and serve with the dipping sauce.