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.

 

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.

 

COOK’S NOTE: The batter recipe is large and can be halved or quartered.

 

Serves 4 

INGREDIENTS

Batter:

- 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

 

Dipping Sauce:

- 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

 

Crepes:

- 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

 

EQUIPMENT ESSENTIALS

- 2 Large mixing bowls

- 1 Small to medium mixing bowl

- 1 Medium (10-inch) nonstick sauté pan

- Whisk

- Rubber spatula

 

 

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