Khanom Buang Pans: Choosing and Using a Flat Griddle for Thai Crispy Pancakes
Learn how to choose and use a flat griddle for khanom buang, the Thai crispy pancake. Discover the ideal pan materials, temperature control, and tools like batter spreaders and spatulas, plus step-by-step cooking guidance and comparisons with similar pans.
Contents
What is a Khanom Buang Pan?
A khanom buang pan is a flat griddle used to cook khanom buang, a traditional Thai street food often called Thai crispy pancakes or crispy crepes. These pancakes are thin, lacy, and crisp, with a delicate golden-brown color and a slightly sweet, coconutty aroma. The pan itself is typically a round, flat cooking surface, often made of cast iron or carbon steel, which distributes heat evenly and allows the batter to spread into a very thin layer. Unlike a Western crepe pan, which may have low sloping sides, a khanom buang pan is usually completely flat, making it easier to spread the batter with a circular motion using a dedicated batter spreader.
The defining feature of a good khanom buang pan is its ability to maintain a consistent, moderately high temperature. Because the batter contains coconut cream and sugar, it caramelizes quickly, creating a crisp, brittle texture with a golden, web-like pattern. A heavy pan helps prevent hot spots that could burn the delicate batter. While street vendors in Thailand often use large, round iron griddles over charcoal, home cooks can achieve excellent results with a well-seasoned cast iron griddle or a heavy-duty flat skillet placed over a gas burner.
Choosing the Right Flat Griddle for Khanom Buang
When selecting a flat griddle for khanom buang, prioritize material, thickness, and size. The most common choices are cast iron, carbon steel, and sometimes non-stick aluminum. Each has distinct characteristics that affect the final crispness and ease of use.
| Material | Heat Retention | Non-stick Properties | Best For | Limitations |
|---|---|---|---|---|
| Cast Iron | Excellent; heats slowly but stays hot | Develops natural seasoning; needs occasional re-seasoning | Crisp, evenly browned pancakes; durable | Heavy; requires maintenance; may be too large for some stoves |
| Carbon Steel | Very good; slightly lighter than cast iron | Similar seasoning process; slick surface when seasoned | Professional results; quicker temperature changes | Can warp if overheated; needs seasoning |
| Non-stick Aluminum | Moderate; heats quickly but cools fast | Easy release; no seasoning needed | Beginner-friendly; easy cleanup | Cannot withstand very high heat; coating may degrade; less authentic crispness |
A traditional khanom buang pan is round and flat with no raised edges, allowing the batter spreader to glide freely. If you cannot find a dedicated pan, a cast iron griddle or a flat-bottomed crepe pan can be used. Avoid pans with ridges or grill marks, as they prevent the batter from forming a smooth, thin layer.
Supplemental Tools: Batter Spreader and Spatula
A batter spreader, often a wooden T-shaped tool or a small metal disc with a handle, is essential for achieving the paper-thin base. To use it, pour a small amount of batter in the center of the hot pan, then immediately place the spreader on top and swirl it outward in a spiral motion. The goal is to create a very thin, almost translucent layer with irregular holes, which become crispy when cooked.
A thin, flexible spatula is equally important for lifting and folding the delicate pancake without breaking it. A fish spatula or a purpose-made khanom buang spatula works well. Once the base is crisp and golden, you add a sweet or savory filling, fold the pancake in half like a taco, and remove it from the pan.
How to Use a Flat Griddle for Khanom Buang: Step-by-Step
Making khanom buang at home requires practice, but the sensory payoff is worth it: the aroma of coconut, the sight of golden lace, and the crackle as you bite into the crisp shell.
- Preheat the griddle over medium heat. If using cast iron or carbon steel, allow 5–7 minutes for even heating. The pan should be around 180–200°C (350–390°F). Test by sprinkling a few drops of water; they should sizzle and evaporate immediately.
- Lightly grease the surface with a cloth dipped in coconut oil or vegetable oil. Wipe away excess; you want a very thin film to prevent sticking without making the batter greasy.
- Pour the batter: Use about 2–3 tablespoons of khanom buang batter (a thin mixture of rice flour, mung bean flour, coconut cream, sugar, and egg yolk). Pour it in the center of the pan.
- Spread immediately: With the batter spreader, press down and move in a circular motion outward, spreading the batter as thin as possible. Do not worry if small holes appear; they are characteristic of khanom buang and add to the crisp texture.
- Cook until golden: The edges will begin to brown and lift slightly. This takes about 30–60 seconds. The color should be a light golden brown with darker lacy patterns.
- Add filling and fold: While the pancake is still on the pan, spoon a small amount of filling down the center. Traditional toppings include sweet meringue (made from egg whites and sugar), shredded coconut, and chopped salted egg yolk or sweetened shredded coconut, or savory options like minced shrimp and cilantro.
- Fold and remove: Using your spatula, fold the pancake in half like a taco. Gently press to seal, then slide it onto a plate. The pancake will crisp further as it cools.
- Repeat, wiping the pan with a lightly oiled cloth between pancakes to prevent buildup.
How Khanom Buang Pans Compare to Other Flat Griddles
While a khanom buang pan is a flat griddle, it differs from common crepe pans and tortilla griddles in subtle but important ways. A French crepe pan often has a very low, sloped side that helps contain the batter and makes flipping easier with a flick of the wrist. However, that side can hinder the circular spreading motion required for khanom buang, where the batter must be pressed outward to create an ultra-thin, lacy texture. A Mexican comal, used for tortillas, is also flat and made of cast iron or clay, but it is typically larger and used for dry-toasting, not for cooking a batter that needs to spread into a thin pancake. The key similarity is the flat, even heating surface; the key difference is the specific technique and the batter's behavior.
If you already own a flat cast iron griddle or a smooth cast iron skillet (without steep sides), you can successfully cook khanom buang. The essential conditions are: a completely flat surface, even heat distribution, and enough thermal mass to maintain temperature when cold batter is added. A non-stick crepe pan with a slight lip can also work, but the pancakes may not crisp as deeply because non-stick coatings often cannot withstand the high heat needed for proper caramelization. For best results, a seasoned carbon steel or cast iron flat pan is recommended.
Seasoning and Maintaining Your Khanom Buang Pan
If you choose a cast iron or carbon steel pan, proper seasoning is crucial. Seasoning is a thin layer of polymerized oil that creates a natural non-stick surface and protects the pan from rust. To season a new pan:
- Wash with warm, soapy water and dry thoroughly.
- Apply a very thin layer of high-smoke-point oil (flaxseed, grapeseed, or vegetable oil) to the entire surface, including the bottom.
- Place the pan upside down in an oven preheated to 200°C (400°F) for one hour. Turn off the oven and let it cool inside.
- Repeat 2–3 times for a durable finish.
After cooking khanom buang, avoid soaking the pan or using harsh detergents; simply wipe it clean with a soft cloth or rinse with hot water and a gentle scrub. Dry it immediately and apply a very light coat of oil before storing. With proper care, your khanom buang pan will improve with age, becoming darker and increasingly non-stick, which is perfect for those fragile pancakes.