I travel to Thailand to visit family about once every two years, and one of my first orders of business every time I arrive is to find the nearest source of kanom krok. These little hotcakes are made by street vendors everywhere in these giant, cast-iron pans -- think aebeliskiver pan on steroids -- and they are served piping hot to eager customers who pop them in their mouths while the cakes are still steaming and gooey with cream. Just writing about it makes me want to hop on the next plane there! You can make a smaller-scale version of these cakes at home with a regular aebeliskiver pan. They are almost as good as the streetside version in Thailand, but you will quickly learn why the vendors there use giant pans -- when you use smaller ones, supply can't keep up with demand! But you can try anyway and just eat the cakes as they finish. <br /> <br />The traditional way to serve these cakes is with a bit of green onion or chive in the middle; Thai cooks love mixing sweet and savory flavors. But if you are uncomfortable with conflating dinner and dessert, you can certainly leave them out. To be honest, I usually do!

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