5 from 144 votes
Mandarin Pancakes
Mandarin Pancakes are thin, soft flatbreads made by preparing a simple flour dough with boiling and cold water, layered and rolled with sesame oil, then pan-cooked until puffed and lightly browned. Their pliable texture makes them ideal for wrapping fillings commonly used in Chinese cuisine.
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings:
2
servings
Calories:
260 kcal
Course:
Dinner
Cuisine:
Asian, Chinese
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 2 servings
Amount Per Serving
Calories 260
% 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.