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30 mins

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Chinese Pancakes Recipe

Chinese Pancakes

Rating 4-0 out of 5 - Most cooks definitely will make this recipe again
Graham

Recipe by  

Chinese Pancakes are the classic accompaniment to Peking Duck and reflect the northern Chinese use of wheat instead of rice.

Chinese Pancakes are very easy to make once you get the knack (which comes with practice). The unusual method of rolling "double" pancakes is designed to ensure thinner, moister pancakes with less risk of overcooking them.

Since Chinese Pancakes can be frozen (wrapped tightly in cling-film), they can be made well ahead of their planned use. Let them thaw in the refrigerator first then steam them to reheat them or, alternatively, you could wrap them tightly in a triple sheet of aluminium foil and place them in a pan containing about 1" (2.5cm) of boiling water. Cover the pan, turn down the heat to a low simmer until they are reheated.

      Preparation Time: 10 Minutes + waiting

      Cooking Time: 20 Minutes

Ingredients for Chinese Pancakes

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
Makes 15-18 pancakes:
10 oz
plain flour (all purpose flour)
8 - 9 fl oz
very hot water
2 tablespoons
sesame oil

 

How to Cook Chinese Pancakes

  1. Place the flour into a large bowl. Gradually stir in the hot water, mixing all the time with a fork until the water is fully incorporated. Remove the mixture from the bowl and, on a lightly floured surface, knead it with your hands until it is totally smooth (about 7-8 minutes kneading). Put the dough back in the bowl, cover with a clean, damp towel and allow the mixture to rest for 30 minutes.
  2. After resting, remove the dough from the bowl and knead again for a further 5 minutes, dusting with a little flour if it's sticky. Once the dough is smooth, form it into a roll about 18" (45cm) long and about 1" (2.5cm) in diameter. Take a sharp knife and cut the roll into equal segments, each about 1" (2.5cm) long.
  3. Roll each segment into a ball in the palms of you hands. Take two dough balls and dip one side of one ball into the sesame oil. Place the oiled side on top of the other ball and place on a lightly floured surface. Using a rolling pin, roll the two simultaneously into a circle about 6" (15cm) in diameter. (The oil between the two balls of dough will stop them sticking together)
  4. Heat a flat bottomed frying pan (skillet) or a wok over a low heat. Place the double pancake into the pan and cook it until it has dried on one side. Flip it over and cook the other side. Remove from the pan, peel the two pancakes apart and set them aside. Repeat this process until all the dough balls have been cooked (the quantities in this recipe should produce about 18 in all)
  5. Serve hot either with Peking Duck or Stir-Fried Minced Pork.


Graham GRAHAM'S HOT TIP:
Don't be tempted to reheat Chinese Pancakes in the oven as this will dry them out too much.
 
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Reviews of Chinese Pancakes

Rating 4 out of 5 - Many cooks will make this recipe again July 04 2014
I always wondered how to make these - now I know. And it's really not difficult at all. Mine came out as good as any Chinese restaurant.
(8 reviews)
 

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