Description
Delicious Thai pancake rolls filled with whipped cream and topped with savory-sweet pork floss.
Ingredients
Scale
- 1 cup (120 g) all-purpose flour
- 2 tbsp sugar
- ½ tsp baking powder
- 1 large egg
- 1 cup (240 ml) milk
- 1 tbsp melted butter (plus more for cooking)
- 1 cup (240 ml) heavy cream, chilled
- 3 tbsp powdered sugar
- ½ tsp vanilla extract
- ½ cup pork floss (moo yong)
- 2 tbsp golden brown sugar (or palm sugar, finely crushed)
Instructions
- In a bowl, whisk flour, sugar, and baking powder.
- In another bowl, whisk egg, milk, and melted butter.
- Combine wet and dry ingredients until smooth.
- Heat a non-stick pan over medium heat, lightly butter.
- Pour a thin layer of batter and swirl to form a round pancake.
- Cook 1–2 minutes per side until golden. Repeat with remaining batter.
- Whip chilled heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Transfer into a piping bag for easy filling.
- Lay a pancake flat, pipe a generous line of cream in the center.
- Sprinkle pork floss and a pinch of brown sugar over the cream.
- Roll up tightly, then cut into halves or thirds.
Notes
- Ensure the heavy cream is well chilled for better whipping.
- Adjust the sweetness of the cream filling according to taste.
- These rolls can be served as a dessert or a snack.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Pan-frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg