![Happy Pancakes](https://cdn.statically.io/img/www.foodandwine.com/thmb/ElyRh4zURxZ5YGYK2G8IsiQY2fA=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/201303-xl-happy-pancakes-2000-f7fcae973ee04c93aedff45f4ff818ee.jpg)
Ingredients
dipping sauce
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2 Thai red chiles or 1 medium jalapeño, thickly sliced
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2 medium garlic cloves, thickly sliced
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2 tablespoons sugar
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2 tablespoons Asian fish sauce
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2 tablespoons fresh lime juice
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2 tablespoons water
pancakes
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1 3/4 cups rice flour
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1/4 teaspoon turmeric
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1 scallion, thinly sliced
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3/4 cup plus 3 tablespoons vegetable oil
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1 pound boneless pork loin, cut crosswise into very thin slices
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1/2 pound medium shrimp, shelled and deveined
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1/2 small onion, thinly sliced
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10 medium mushrooms, sliced
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Salt
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Freshly ground pepper
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2 1/2 cups mung bean sprouts
Directions
make the dipping sauce
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In a mortar, pound the chiles, garlic and sugar to a paste. Stir in the fish sauce, lime juice and water.
make the pancakes
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In a bowl, whisk together the rice flour and 2 cups of cold water. Mix in the turmeric and scallion.
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In a large nonstick skillet, heat 1 1/2 tablespoons of the vegetable oil over high heat. Add 3 slices of pork, 3 shrimp and a few slices of onion and mushroom. Season with 1/8 teaspoon each of 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, 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 the dipping sauce on the side.
Suggested Pairing
Zesty Grüner Veltliner.