Sizzling Pancakes Recipe

2 tablespoons granulated sugar1 scallion, thinly sliced1 pound pork tenderloin, cut crosswise into very thin slices , divided2 cups thinly sliced fresh shiitake mushroom caps, divided1/4 teaspoons black pepper, dividedUsing a mortar and pestle, pound chiles, garlic, and sugar until mixture resembles a slurry, about 3 minutes. Stir in fish sauce, lime juice, and 2 tablespoons water until blended. Set aside.Whisk together rice flour and 2 1/4 cups cold water in a medium bowl.

Sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Cook until pork and vegetables are lightly browned, about 30 seconds per side.Stir rice flour mixture. Remove skillet from heat. Holding skillet at an angle, pour in 1/3 cup rice flour mixture, and swirl to evenly coat bottom of skillet.Return skillet to heat over medium. Cover and cook, undisturbed, until sides of pancake turn deep brown and curl up, about 5 minutes.

I tried it a few times, but the pancake gets all mushy, what am I’m doing wrong?

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