Rice Paper Delight: Sweet and Savory Pancakes
Welcome to Rice Paper Pancakes!
So thrilled to share with you two fantastic versions of rice paper pancakes—a sweet Coconut-Banana version and a savory Mushroom and Herb version. Rice paper is a versatile ingredient commonly used in East and Southeast Asian cuisines, and we're excited to show you how it can be transformed into delicious and unique pancake creations.
Whether you're looking for a delightful dessert or a savory snack, these recipes will give you a simple yet tasty way to enjoy rice paper in a whole new format. Each recipe is carefully crafted to be easy to follow, requiring minimal ingredients and effort, yet delivering maximum flavor and satisfaction.
So grab your HA apron, and let’s get cooking!
Sweet Version: Coconut-Banana Rice Paper Pancakes
Ingredients:
2 ripe bananas (thinly sliced)
1/2 cup shredded coconut
1/2 tsp cinnamon
2 tbsp honey
8 rice paper sheets
2 tbsp coconut oil
Optional: Maple syrup for serving
Directions:
*Prepare Ingredients:*
Thinly slice the bananas.
In a large bowl, combine the bananas, shredded coconut, cinnamon, and honey.
Assemble Pancakes:
Heat 1 tablespoon of coconut oil in a pan over medium heat.
Quickly dip one rice paper in cold water and place it in the pan.
Spread a portion of the banana-coconut mixture evenly over the rice paper.
Dip another rice paper in cold water and place it on top.
Cook Pancakes:
Cook for 3-5 minutes until the bottom is crispy and golden brown.
Carefully flip the pancake and cook the other side for another 3-5 minutes until crispy.
Serve:
Remove from the pan, cut into pieces if desired, and serve with a drizzle of maple syrup.
Savory Version: Mushroom and Herb Rice Paper Pancakes
Ingredients:
1 cup mushrooms (thinly sliced)
2 cloves garlic (minced)
2 tbsp fresh parsley (chopped)
2 tbsp fresh basil (chopped)
Salt and pepper (to taste)
2 tbsp grated Parmesan cheese
8 rice paper sheets
2 tbsp olive oil
Optional: Soy sauce for serving
Directions:
Prepare Ingredients
Thinly slice the mushrooms.
In a large bowl, combine the mushrooms, garlic, parsley, basil, grated Parmesan cheese, salt, and pepper.
Assemble Pancakes:
Heat 1 tablespoon of olive oil in a pan over medium heat.
Quickly dip one rice paper in cold water and place it in the pan.
Spread a portion of the mushroom-herb mixture evenly over the rice paper.
Dip another rice paper in cold water and place it on top.
Cook Pancakes:
Cook for 3-5 minutes until the bottom is crispy and golden brown.
Carefully flip the pancake and cook the other side for another 3-5 minutes until crispy.
Serve:
Remove from the pan, cut into pieces if desired, and serve with soy sauce.
Are you a food enthusiast looking for delicious new recipes to try? Join the Cook Clubhouse and explore a world of culinary delights! From sweet treats to savory masterpieces, there's something for every taste.
Can’t wait for you to try these new rice paper pancake recipes and share your creations with us.
Join the Cook Clubhouse today and keep your culinary adventures exciting and fresh!
Happy Cooking!