Kanom Krok is a sweet snack prepared in a special type of cast-iron or terra cotta pan, which is heated over hot coals. The pan has many hemi-spherical indentations about the size of a golf ball, into which the batter is poured. In Thailand the pan is round so that it will fit over the round charcol burners used by Thais. It is very important to well season and oil the pan before use, to prevent the cakes from sticking.

In Scandinavia there is a similar dessert, referred to as Ebelskiver (aebleskiver). Ebelskiver is prepared with a sweet pancake batter of flour, eggs, butter and milk. Cooked until partially set, the cakes are rotated inside the pan with a knitting needle (or similar tool) until the batter is baked uniformly and the balls are crisp and brown. These pancake-dumplings are especially popular in Denmark at Christmas time.

The Japanese have a savory snack called Takoyaki which is cooked in a square cast iron pan with indentations. These Japanese dumpling are made of with a batter which includes diced octopus.

In Thailand, kanom krok is prepared in a pan similar to the Ebelskiver pan but with smaller shallower indentations. The Thai version features a tropical batter made with coconut milk, sugar and ground rice. These sweet and savory, custardy bite-sized hotcakes are popularly served at breakfast time by push-cart vendors throughout Thailand. Served both plain and with filling these can include scallions, pumpkin, taro, corn and cilantro. Kanom krok is especially delicious when hot with a soft creamy center and extra crispy edges.

Kanom krok pans (gatah kanom krok) can also be made of terra-cotta with tiny lids covering each kanom, but apparently it is more difficult to cook kanom krok in this type of pan. Another type of khanom krok, besides sweet dessert, is called hoi tod kanom krok, a crispy mussel pancake with bean sprouts. The kanom krok pan is usually placed over hot coals on a round grill. At home the heavy cast iron pan may be placed over a gas flame or electric hotplate. Before beginning it is very important to well-season the kanom krok griddle. See our instructions.

Perhaps the worldwide use of this unique pan begins in the ancient city of Ayuthaya, former capital of the kingdom of Siam (Thailand). An international port-of-call, particularly in the reign of King Narai (1657-1688), the Danish, the Japanese and many other nations courted the royal court to establish colonial relationship without success. King Narai's palace kitchen was famous for incorporating foriegn ingredients into the royal menu, especially regarding desserts. Some refer to this as the golden era for kanom, because at this time eggs where introduced into Thai desserts by Lady Marie Pina de Guirmar, a Japanese-Portuguese wife of Constantine Phalkon. She adapted many Portuguese desserts using local ingredients. It was the first time eggs were used with traditional ingredients: flour, sugar, and coconut milk. (Source: "Thai Cuisine: Treasure and Art of the Land", p.102, Plan Motif Publishers, copyright 2001)

You may have seen this type of pan used on the popular TV show, Iron Chef, Thai Chef Ian Chalermkittichai vs Chef Batali (January 2007).

Size: The diameter of the pan is approximately 14 inches (16 inches including the handles); this large size pan has 28 holes and weighs about 10 lbs. Imported from Thailand. Also see our smaller kanom krok pan.