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Mandarin-Style Pancakes

The thin, chewy pancakes are often paired with roasted peking duck, one of my favorites. I
Course Side Dish
Cuisine Asian, Chinese
Keyword mandarin, pancake, tortilla
Prep Time 1 hour 20 minutes
Cook Time 10 minutes
Servings 12 pancakes


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


  • 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.