So after a long day doing little that takes ages and miles of driving to complete, I was back in the village to cook the long promised chilli, all went well using local road side beef, baby plum tomatoes and plenty of garlic, most of the family considered it a hit and didn't complain about the farang spices too much or too little. It's a different story if I use mustard in anything!

To follow I promised pancakes, this resulted in family hangers-on arriving as last time I cooked pancakes the two pints of batter I made was eaten with no remains for dogs, ducks or chickens.

We had some lime juice in the fridge and sugar was set out on a plate in production line fashion as those present for the first pancake session are used to the drill, children out of the way, no dogs under foot as a dropped pancake mid toss is a terrrible waste.

The first time I did pancakes in the village I set up a few sweet options for fillings (jams, lemon, limes etc.) but sugar and lime was the favorite, this time we had some durian spare!

I prefer my durian slightly old and smelly but softer and sweeter flesh than the firm young durian that many Thai's go for. They are avoiding the bad smell at the expense of the taste IMHO.

So after the pancake is cooked (basic wheat flour, three whole eggs to a pint of dark blue top whole milk) and placed onto the plate scattered with sugar I mashed some of the softer durian to a paste and part covered the pancake, then a small dash of lime juice.

Then rolled and cut the pancake into mouth sized sections, Thais prefer the shared plate presentation - they disappeared quickly without a single person not returning for seconds, thirds and Nths...

The picture below is a off the web image to show roughly what the pre-cut pancake looked like, this particular image is I believe a savoury oat based pancake.

So after a long day doing little that takes ages and miles of driving to complete, I was back in the village to cook the long promised chilli, all went well using local road side beef, baby plum tomatoes and plenty of garlic, most of the family considered it a hit and didn't complain about the farang spices too much or too little. It's a different story if I use mustard in anything!

To follow I promised pancakes, this resulted in family hangers-on arriving as last time I cooked pancakes the two pints of batter I made was eaten with no remains for dogs, ducks or chickens.

We had some lime juice in the fridge and sugar was set out on a plate in production line fashion as those present for the first pancake session are used to the drill, children out of the way, no dogs under foot as a dropped pancake mid toss is a terrrible waste.

The first time I did pancakes in the village I set up a few sweet options for fillings (jams, lemon, limes etc.) but sugar and lime was the favorite, this time we had some durian spare!

I prefer my durian slightly old and smelly but softer and sweeter flesh than the firm young durian that many Thai's go for. They are avoiding the bad smell at the expense of the taste IMHO.

So after the pancake is cooked (basic wheat flour, three whole eggs to a pint of dark blue top whole milk) and placed onto the plate scattered with sugar I mashed some of the softer durian to a paste and part covered the pancake, then a small dash of lime juice.

Then rolled and cut the pancake into mouth sized sections, Thais prefer the shared plate presentation - they disappeared quickly without a single person not returning for seconds, thirds and Nths...

The picture below is a off the web image to show roughly what the pre-cut pancake looked like, this particular image is I believe a savoury oat based pancake.

Those pancakes look wonderful. It make my mouth water!