A thin flat cake made of batter cooked on a baking tray or pan, also known as pancakes or hot sweet cakes. The earliest production of Banji can be traced back to15th century.

American Banji has three key ingredients: white flour, eggs and milk. British banji is similar to French dim sum crepe, but it has no decorative lace pattern.

Banky has integrated into Hong Kong people.

Banji was once a favorite dessert of westerners, but it has become one of the classics of Hong Kong-style desserts after polishing by Hong Kong people. Hong Kong people combine Banji and mango perfectly, with the sweetness of mango, the softness of cream and the fragrance of western-style pancakes. After the creation and improvement of Hong Kong people, Mango Banji has become a classic Hong Kong-style dessert.

The batter for baking is usually very smooth and soft, and it needs to be covered with a thin frying pan at the bottom. There may be some bubbles when cooking, and the bubbles will leave some black spots on the white-hot sweet cake finally made. This cooking method does not involve fermentation.