Prep 15 mins
Cook 15 mins
Perfect for Peking duck.
- Mix together the flour, boiling water and 1 tsp of oil.
- Knead to form a firm dough.
- Divide the dough into 2 and roll each portion into a long sausage.
- Cut each sausage into 6 pieces, and press each piece into a flat circle.
- Brush six of the twelve pancakes with the rest of the oil and place the other six on top.
- Using a rolling pin roll each pancake sandwich into a 6-inch circle on a floured surface.
- Heat an ungreased pan over a high heat, reduce the heat and add a pancake.
- When small brown spots appear on the underside turn the pancake and cook until it starts to puff up with air bubbles.
- Peel apart the two layers, and repeat the procedure for the remaining pancakes.
The pancakes you get in restaurants seem to be much thinner and don't have any brown marks so I guess they are made by a machine, but these taste just as good with crispy duck. The only improvement to recipe I can think of is that I roll out the dough to about .5cm (about 1/4 inch) then use a medium sized cookie cutter. That way they are all the same size and roll out much more consistently.
I would add chopped chives or scallions and some salt as this is supposed to be a savory pancake. It is often eaten with an egg 'pancake' (egg mixed and cooked to be flat like a pancake) and/or thinly sliced ham. It can all be rolled together and sliced like a pinwheel.
I really liked these. I made made them exactly as the recipe said and although I was worried about them being slightly greasy they were fine. I used a few to dip in Japanese Pink sauce and the rest went on a Japanese platter and we rolled up Ginger and sesame musrooms in them Yum!