Mandarin Pancakes
These classic Chinese pancakes are very easy to make and accompany dishes such as Peking Duck or Crispy Aromatic Duck.
  Serves:  16       Print   FavoriteLoading Add to My Favourites
  • 250 g (8 oz) plain flour
  • Sesame or walnut oil
  1. Sieve the flour into a bowl and add 150 ml (5 fl oz) of boiling water slowly. Stir quickly with a spoon.
  2. Add in 1 tbsp of cold water. Knead the dough for about 2 minutes when it is cool enough to handle.
  3. Cover the dough and leave it to rest for at least 30 minutes.
  4. On a floured surface, cut the dough into four. Take each piece of dough, roll it into a ball and cut it into four again to make 16 balls of dough.
  5. Take two balls of dough and press them into discs about 5cm (2") in diameter. Brush one of the discs with sesame oil and place the other disc on top. Roll both discs out together to about 15 cm (6") diameter.
  6. Drop the dough onto a medium hot, unoiled surface. Once bubbles start to appear, turn the pancakes over and cook for about 20 seconds. Turn it over again and allow to cook until there are small brown spots on the pancake.
  7. Remove the pancake from the heat and pull the two halves apart. Keep warm by wrapping in a teatowel.
  8. Before serving, steam the pancakes for 5 minutes in a wok-steamer.
Titli's Tips
Mandarin pancakes freeze very well. In fact, I have a pile in my freezer at this very moment! Now, where’s that duck gone?

Nutrition Facts
Amount Per Serving       % Daily Value
Calories 64 3%
Calories from Fat 9
Total Fat 1.0g 1%
Saturated Fat 0.1g 0%
Unsaturated Fat 0.8g
Amount Per Serving       % Daily Value
Total Carbohydrate 11.9g 3%
Dietary Fibre 0.4g 1%
Sugars 0.0g
Protein 1.6g 3%
Cholesterol 0.0mgs 0%
Percent Daily Values based on a 2,000 calorie diet.