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Pepper's Kanom Krok (Thai Coconut Pancakes)

SERVES: 10 (makes 50 pancakes) PREP: 10 minutes TOTAL TIME: 30 minutes
Pepper's Kanom Krok (Thai Coconut Pancakes)

Pepper's Kanom Krok (Thai Coconut Pancakes)

SERVES: 10 (makes 50 pancakes) PREP: 10 minutes TOTAL TIME: 30 minutes

The sweet-and-savory pancakes are crispy on the outside and creamy on the inside.

Hi! It’s Pepper here with a recipe from my new book, The Pepper Thai Cookbook, which is available in the Cravings shop now. These savory and sweet Thai coconut pancakes are a special family recipe that has been passed down through mothers for generations. We hope you love making them!


When I was ten years old, my first job was selling kanom krok, which are little half-moon coconut pancakes that are crispy on the outside with a soft and smooth coconut cream topping, and since Thai people love a little savory with their sweet, we often sprinkle on some kernels of sweet corn or finely chopped scallions to add a pop of flavor and color. Popular all over Thailand, I would wake up very early to make the rice flour batter, then cook them outside and sell them to people heading to work—all before I left for school at 7 a.m. I still remember that feeling of counting the little stack of money in my hand and being so excited. In our family, kanom krok is a tradition that is passed down from mother to daughter. My grandma taught my mom, and my mom taught me. Even before we were allowed to use the stove, my sisters and I would play in the dirt and pretend we were making little mud pie versions of kanom krok. When Chrissy and Tina were little, I taught them how to make the pancakes so they were just the right texture. They were really skilled at it, too! It was the perfect food for us to cook and eat together. When I was working on this book, Luna got to make her first kanom krok, ladling the batter in the hot pan and watching the edges bubble. She was a natural, so it must be in our genes.


Reprinted from The Pepper Thai Cookbook. Copyright © 2021 by Vilailuck Teigen with Garrett Snyder. Photographs copyright © 2021 by Jenny Huang. Published by Clarkson Potter, an imprint of Random House.

For the batter:

  • 1 cup rice flour

  • ¼ cup cooked jasmine rice

  • ¼ cup full-fat coconut milk

  • ¼ cup unsweetened shredded coconut

  • 3 tablespoons light brown sugar

  • ½ teaspoon kosher salt

For the topping:

  • 1 cup full-fat coconut milk

  • 1 tablespoon tapioca starch or cornstarch

  • 2 tablespoons granulated sugar

  • ¼ teaspoon kosher salt

To finish:

  • 8 scallions, finely chopped 

  • ½ cup canned corn kernels, drained

  • + melted coconut oil or vegetable oil, for cooking

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