Name: Thai-Style Sweet Pancakes with Taro Root Lemon Cream Filling
Yield: Makes 12 Pancakes
Ingredients: ¼ tsp. kosher or fine sea salt; 1 tsp. kosher or fine sea salt; Confectioners’ sugar for dusting; 2 tbsp. unsalted butter, melted, plus more for buttering the pan; 3 tbsp. fresh lemon juice; 1 tbsp. freshly grated lemon zest (from 2 lemons); ⅔ cup/130 g granulated sugar; 1 lb/455 g small taro roots, trimmed, peeled, rinsed, and cut into 1-in/2.5-cm chunks; ¼ cup/50 g granulated sugar; 1 tbsp. baking soda; 1½ cups/360 ml. evaporated milk; 1 cup/130 g all-purpose flour; 1 large egg; 1 tsp. pure vanilla extract; 1 cup/240 ml. heavy whipping cream

Preparation info

Makes
12
Pancakes

Difficulty
Easy

Appears in

Roots

By Diane Morgan

Published 2012

About

When working in the kitchen with my fabulous assistant, Andrea Slonecker, we are disciplined eaters, knowing how much we have to taste and sample in a full day of recipe development. But restraint went out the window when we made these pancakes—we couldn’t stop eating them. We just looked at each other and laughed. We were stuffed and every bite was worth it. Make these for breakfast, brunch, or dessert, serving them with a tropical fruit purée such as mango or passion frui