Vietnamese Sweet Lychee Pork Pancakes

Instructions

1. 1

   In a mixing bowl, whisk together all-purpose flour, rice flour, sugar, and salt. (5 minutes)

   ~5 min
2. 2

   In a separate small bowl, whisk together water and egg. Gradually add the wet ingredients to the dry ingredients, whisking until a smooth batter forms. Stir in vegetable oil. Let the batter rest for 15 minutes. (20 minutes including rest)

   ~20 min
3. 3

   While the batter rests, finely chop the drained lychees. In another bowl, combine the ground pork, chopped lychees, grated ginger, fish sauce, and black pepper. Mix well. (5 minutes)

   ~5 min
4. 4

   Heat a lightly oiled frying pan over medium heat. Pour about 1/4 cup of batter into the pan and swirl to create a thin crepe. Cook for 1-2 minutes until the edges start to crisp. (2 minutes)

   ~2 min
5. 5

   Spoon about 2-3 tablespoons of the pork mixture onto one half of the crepe. Fold the other half of the crepe over to enclose the filling. Cook for another 2-3 minutes per side until the pork is cooked through and the pancake is golden brown. (4 minutes)

   ~4 min
6. 6

   Repeat with the remaining batter and pork mixture, adding a little oil to the pan as needed. (10 minutes)

   ~10 min
7. 7

   Serve the Vietnamese Sweet Lychee Pork Pancakes hot, garnished with fresh cilantro. (0 minutes)