Mandarin Pancakes
User Reviews
4.6
Mandarin Pancakes
Description
This recipe involves making a dough with all-purpose flour and boiling water, which is then kneaded smooth and rested. The dough is divided, rolled into rounds brushed with sesame oil, stacked in pairs with oiled sides together, then rolled again into thin pancakes. Cooking occurs in an ungreased pan over medium-high heat, which produces pancakes with slight browning.
The pancakes have a soft and pliable texture with layered structure created by brushing the dough with sesame oil before combining. When cooked correctly, they separate easily, allowing for folding or wrapping. The subtle sesame oil flavor complements a wide variety of fillings.
It is important to monitor cooking closely to avoid burning and to keep cooked pancakes covered in a tea towel to maintain moisture. Leftovers can be refrigerated or frozen with parchment paper between layers to prevent sticking.
Ingredients
- 2 cups all-purpose flour
- 1 cup water boiling
- 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.
Notes
- Watch the pancakes while cooking to prevent burning, turning them as soon as golden spots appear.
- Wrap cooked pancakes in a tea towel between batches to keep them moist and pliable.
- Separate the paired pancakes gently after cooking; minor sticking at edges does not affect taste.
- Store leftovers in airtight containers in the refrigerator for up to 4 days.
- Freeze pancakes separated by parchment paper for up to 3 months and thaw before use.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.6
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