Happy Pancakes

• Recipe by Marcia Kiesel

Some people simply go crazy for these crisp, eggless, rice flour crêpes. You can speed things up if you use two skillets.

Ingredients

1. 1 3/4 cups rice flour*
2. 1/4 teaspoon tumeric
3. 1 scallion, thinly sliced
4. 3/4 cup plus 3 tablespoons vegetable oil
5. 1 pound boneless pork loin, cut crosswise into very thin slices
6. I pound medium shrimp, shelled and deveined
7. l small onion, thinly sliced
8. 10 medium mushrooms, sliced
9. 1 1/4 teaspoons salt
10. 1 1/4 teaspoons freshly ground pepper
11. 2 1/2 cups mung bean sprouts
12. Nuoc Cham Dipping Sauce
13. * Available at Asian markets

Directions

1. In a medium bowl, whisk together the rice flour and 2 cups of cold water. Add the turmeric and scallion and mix well.
2. In a large nonstick skillet, heat 1 1/2 tablespoons of the oil over high heat. Add 3 slices of pork, 3 shrimp, a few slices of onion and 1 sliced mushroom. Season with 1/8 teaspoon each of the salt and pepper. Cook for 1 minute. Stir the rice flour mixture again and ladle 1/3 cup into the pan; tilt the pan to evenly distribute the batter. Cover and cook until the sides of the pancake turn deep brown and curl up, about 5 minutes. Scatter 1/4 cup of the bean sprouts over the pancake, fold it in half and slide it onto a warm platter. Keep warm in a low oven while you repeat with the remaining ingredients. Serve the pancakes warm, with Nuoc Cham Dipping Sauce on the side.