Mandarin Pancakes
User Reviews
5
Mandarin Pancakes
Description
This recipe uses all-purpose flour mixed with a pinch of salt, combined first with boiling water and then cold water to form a dough. After resting to relax the gluten, the dough is kneaded until smooth and elastic. The dough is divided and rolled into circles, each brushed with sesame oil and layered with another piece to create a thin double pancake that is then further rolled out.
The pancakes are cooked on a preheated non-stick skillet over medium-high heat until bubbles appear and the dough puffs, then flipped and cooked similarly on the other side. This quick cooking results in a tender yet slightly chewy pancake with browned spots for flavor and texture contrast.
Mandarin Pancakes are traditionally used to wrap fillings such as duck or scallions, but their soft, elastic nature lends them to many uses requiring a flexible flatbread. They benefit from preheating the pan to prevent sticking and ensure proper browning.
Allowing the dough to rest before kneading is important to ease handling and improve texture. Using a non-stick skillet and cooking without added oil keeps the pancakes light and helps them puff as they cook.
Ingredients
- 1 cup all-purpose flour
- salt pinch
- ⅓ cup water boiling
- 1 ½ teaspoons water cold
- 1 ½ teaspoons sesame oil
Instructions
- Put the flour in a medium bowl, add the salt, and stir together. Pour in the boiling water, mix thoroughly, and add the cold water. Stir together until you have a rough dough. Cover with a damp dish towel and set aside for 10 minutes.
- Turn the dough out onto a lightly floured board and knead until smooth and elastic, about 5 minutes. (Dust with a little flour if the dough is sticky.) Roll into a 5-inch log, and cut into 8 pieces. Shape each piece into a 1-inch circle, and lightly brush one side with sesame oil. Do the same with another piece, then put the two oiled sides together. Press to seal. Do the same with the remaining 6 pieces. Roll out each double circle into a 6-inch pancake.
- Heat a nonstick skillet over medium-high heat. When the skillet's hot, add one pancake to the pan, and cook, shaking the pan, until bubbles appear on the surface, and the pancake begins to puff, around 30 seconds. Flip the pancake and cook the other side in the same way. Remove from the heat, pull the pancakes apart, and arrange them on a plate. Repeat with the remaining pancakes. Serve immediately, or cover with a damp cloth and keep until ready to use. The pancakes reheat really well in the microwave - around 10 seconds a side, and they're good as new. Serve with Moo Shu Vegetable, or anything else.
Notes
- Preheat the pan thoroughly before cooking to prevent sticking and promote even browning.
- Resting the dough before kneading allows the gluten to develop and relax, improving texture and elasticity.
- Use a non-stick skillet to cook the pancakes without oil for the best puff and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Calories | 260kcal | 13% |
| Carbohydrates | 49g | 16% |
| Protein | 7g | 14% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 36mg | 2% |
| Potassium | 159mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 3IU | 0% |
| Vitamin C | 6mg | 7% |
| Calcium | 19mg | 2% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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