Mandarin Pancakes
User Reviews
4.6
90 reviews
Excellent
Mandarin Pancakes
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These Mandarin Pancakes are incredibly simple to make! Requiring only 3 ingredients, these thin Chinese pancakes are perfect for a variety of dishes!
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Ingredients
- 2 cups all-purpose flour
- 1 cup boiling water
- 2 tablespoon sesame oil
Instructions
- Prep Dough: Combine the flour with boiling water in a large bowl and mix with a wooden spoon or chopsticks. Turn the dough onto a lightly floured surface, gather up all the shaggy dough and knead it until smooth, about 3 to 5 minutes. If the dough is too sticky, keep adding flour as needed, about a tbsp at a time. Cover with a clean towel and let it rest for ½ hour.
- Shape Pancakes: Shape the dough into a 16" log. With a sharp knife, cut into into 1" pieces, you should 16 equal size pieces. Roll out each piece so that it's about 2-inch in diameter. Brush the top of each round with sesame oil. Lay one round on top of the other, oiled sides together. Flatten the pair, so the two rounds stick together. Continue with remaining rounds, you should end up with 8 pairs.
- Roll: Roll each pair with a rolling pin, to create a thin pancake that's about 6 to 7 inch in diameter.
- Cook Pancakes: In an ungreased cast-iron skillet or nonstick pan cook the pancakes one at a time, over medium-high heat. Cook the first side, until it starts to bubble and the dough starts to get light brown spots on the bottom, should take about 1 minute. Flip and cook for another 30 seconds on the 2nd side.
- Finish & Serve: Stack the pancakes on a plate and while the pancakes are still warm, separate each one. Take a pancake, find its seam and peel it into two pancakes.
Equipments used:
Notes
- Keep an eye on your pancakes while cooking, you don't want to burn them!
- If you are cooking the pancakes in batches, make sure to wrap the finished pancakes in a tea towel. Because they are so thin, this will stop them from drying out. We want the pancakes to stay moist while you finish the rest of them.
- After the pancakes are finished, place them in a tea towel to cool, just enough so that they can be easily handled.
- Make sure to pull the two pancakes gently apart. This part can be a bit tricky! Don’t worry if some of the edges end up connected to the wrong pancake, they’ll still be just as tasty!
- Store leftover pancakes in an airtight container in the fridge for 3-4 days.
- Freezing: After they have cooled, place in an airtight container with a layer of parchment paper in between each pancake and store in the freezer for up to 3 months.
Nutrition Information
Show Details
Serving
1pancake
Calories
72kcal
(4%)
Carbohydrates
12g
(4%)
Protein
2g
(4%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Sodium
1mg
(0%)
Potassium
17mg
(0%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Calcium
3mg
(0%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 72 kcal
% Daily Value*
| Serving | 1pancake | |
| Calories | 72kcal | 4% |
| Carbohydrates | 12g | 4% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Sodium | 1mg | 0% |
| Potassium | 17mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Calcium | 3mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
90 reviews
Excellent
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