Mandarin-Style Pancakes

For some reason it’s extremely hard to find mandarin pancakes (also known as Chinese pancakes) even at Asian grocery stores. Luckily they aren’t too hard to make at home. They are made with a hot water dough, similar to tortillas, which makes them easy to roll out and requires little resting time.

Mandarin-Style Pancakes

What are Mandarin-Style (Chinese) Pancakes?

The thin, chewy pancakes are like a combination of tortillas and crepes. They’re often paired with takeout favorites made at home, like roasted peking duck. To allow them to cook faster and to help the pancakes steam two pancakes are stacked and cooked together. Brushing them with oil allows them to easily be pulled apart.

How to Make Mandarin-Style Pancakes

1. Make the dough. In a medium mixing bowl stir together the flour and salt then slowly stir in the water, continuing to mix until a ball forms. Turn the dough out onto a clean, lightly floured surface and knead until smooth, about 8 minutes.
2. Let the dough rest. Wrap in plastic wrap and let rest at room temperature for 30 minutes.
3. Roll ought the dough. Unwrap the dough and roll it into a cylinder, about 12” long. Cut the dough into 12 equal pieces. Form each piece into small balls. Press each piece into a circle about 2-inches in diameter.
4. Brush with vegetable oil and stack. Brush each piece with the vegetable oil and stack one oiled circle on top of another oiled piece. Using a rolling pin, roll the rounds together into a circle 5-inches in diameter. Cover with a damp towel and repeat with the remaining pieces.
5. Cook the pancakes. Heat a seasoned wok or medium nonstick pan over medium heat. Working one at a time add a pancake to the wok and cook until the underside of the pancake is white with just a few charred spots, 30 to 45 seconds.
6. Flip and continue cooking. Flip the pancake over and continue to cook for an additional 30 seconds. Remove to a plate and gently separate into two pancakes. Repeat with the remaining pancakes.
7. Use or store. Pancakes can be made ahead of time and wrapped in plastic wrap.

Other Recipes to Try

If you enjoy this Mandarin pancake recipe, I recommend checking out some of these:

• Flour Tortillas
• “Faux” Peking Duck
• Confit Duck Legs

Mandarin-Style Pancakes

Print Pin

Prep Time 1 hr 20 mins

Cook Time 10 mins

Serves 12 pancakes

US Customary – Metric

Ingredients:

• 1½ cups all-purpose flour
• ¼ teaspoon kosher salt
• 2/3 cup boiling water
• Vegetable oil, as needed

Instructions:

• In a medium mixing bowl stir together the flour and salt then slowly stir in the water, continuing to mix until a ball forms. Turn the dough out onto a clean, lightly floured surface and knead until smooth, about 8 minutes. Wrap in plastic wrap and let rest at room temperature for 30 minutes.
• Unwrap the dough and roll it into a cylinder, about 12” long. Cut the dough into 12 equal pieces. Form each piece into small balls. Press each piece into a circle about 2-inches in diameter.
• Brush each piece with the vegetable oil and stack one oiled circle on top of another oiled piece. Using a rolling pin, roll the rounds together into a circle 5-inches in diameter. Cover with a damp towel and repeat with the remaining pieces.
• Heat a seasoned wok or medium nonstick pan over medium heat. Working one at a time add a pancake to the wok and cook until the underside of the pancake is white with just a few charred spots, 30 to 45 seconds.
• Flip the pancake over and continue to cook for an additional 30 seconds. Remove to a plate and gently separate into two pancakes. Repeat with the remaining pancakes.
• Use or store. Pancakes can be made ahead of time and wrapped in plastic wrap.

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