Soak 110g of glutinous barley in water for 1 to 2 hours.
Slice the banana lengthwise and pan-fry both sides over medium heat with a small amount of butter, sprinkling sugar and salt.
Place the soaked glutinous barley, fresh cream, a little vegetable oil, and egg into a blender and blend until very smooth.
Add all-purpose flour, starch, baking powder, a pinch of salt, 2 to 3 tablespoons of sugar, lemon juice, and vanilla extract to the blended barley batter and mix until the pancake batter reaches the right consistency.
Let the batter rest for a moment to allow the baking powder to activate before cooking.
Heat a pan over low heat, brush with butter, then pour in the batter and spread it evenly.
When bubbles start forming on the surface, flip the pancake and cook the other side until golden brown.
Place the baked pancake on a plate, top with the prepared baked banana and fresh cream, and serve.
Soak the glutinous barley for 1 to 2 hours, and pre-bake the banana with butter, sugar, and salt.
Blend soaked glutinous barley, fresh cream, a little vegetable oil, and egg in a blender until smooth.
Mix in all-purpose flour, starch, baking powder, sugar, salt, lemon juice, and vanilla extract into the blended batter to adjust the consistency.
Cook the pancake on a pan heated over low heat, brushing with butter, until golden brown on both sides.
Serve the pancake topped with baked banana and fresh cream.
Cooking tips 💡
Cook the pancakes over very low heat to prevent burning and ensure they are tender all the way through.
Letting the batter sit for a few minutes after mixing allows the baking powder to work better, improving the texture.
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