Chinese Pancakes

READY IN: 30mins
Recipe by samcp4

Perfect for Peking duck.

Top Review by jules

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.

Ingredients Nutrition

Directions

  1. Mix together the flour, boiling water and 1 tsp of oil.
  2. Knead to form a firm dough.
  3. Divide the dough into 2 and roll each portion into a long sausage.
  4. Cut each sausage into 6 pieces, and press each piece into a flat circle.
  5. Brush six of the twelve pancakes with the rest of the oil and place the other six on top.
  6. Using a rolling pin roll each pancake sandwich into a 6-inch circle on a floured surface.
  7. Heat an ungreased pan over a high heat, reduce the heat and add a pancake.
  8. When small brown spots appear on the underside turn the pancake and cook until it starts to puff up with air bubbles.
  9. Peel apart the two layers, and repeat the procedure for the remaining pancakes.

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