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If European and American pancakes use milk and egg in the dough, Mandarin pancake simply only uses flour, added with little sesame oil. Mandarin pancake can be used as wrapping for moo shu pork or red bean paste filling, or as side dish for Peking duck. It’s more common to use the pancake as a wrapping, which is similar to crepe and burrito. However, some people also love to eat as it is, with some jam, syrup, chocolate, or ice cream as the topping.
Here is the Mandarin pancake recipe:
Ingredients:
2 cups all-purpose flour
3/4 to 1 cup boiling water, as needed
2-3 tablespoons sesame oil, as needed
Directions:
- Place flour in a dry-measuring cups. Add boiling water, stir it until dough is evenly moistened. On a lightly floured surface, knead dough until smooth and elastic, about 3-5 minutes. Cover and let rest for 30 minutes.
- On a lightly floured board, roll dough into a cylinder; cut into 12-16 equal pieces. Roll each piece into a ball, then flatten slightly into a pancake.
- To ensure that the pancakes will separate later, brush the top of each circle with light coating of sesame oil, make sure that you go all way to the edge. Stack the circles in pairs, oiled sides facing each other.
- Place 1 pancake on top of a second pancake, oiled sides together. With a rolling pin, roll to make a circle 6 inches in diameter. Stack and roll remaining pairs of pancakes the same way. Cover with a damp cloth to prevent drying.
- Heat a medium nonstick skillet over medium heat. Add 1 pair of pancakes and cook, turning once, about 1-2 minutes on each side, or until light brown and slightly puffed. Remove from pan and peel the pancakes apart while still hot. Stack cooked pancakes on a plate while cooking remaining pairs of pancakes.
- Serve pancakes hot. It can be made ahead and frozen. Reheat the Mandarin pancakes in a microwave oven or wrap in a clean dish towel and steam in a bamboo steamer for 5 minutes.
That’s all for Mandarin pancake recipe. I’ll be back with the recipes for its filling later.
