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Mandarin Pancakes are traditionally served with Moo Shu Pork or Peking Duck. You may have only had these thin pancakes at Chinese restaurants, but they are incredibly easy and fun to make at home with just a few ingredients. They are very similar to flour tortillas, but have a tender texture and taste great with Chinese dishes.
You may also know these as Peking Duck Pancakes or Moo Shu Pancakes, but these light pancakes also work great with a tasty stir fry.
Why I love this recipe
- Super easy to make
- The best light and chewy texture
- A great alternative to rice
Ingredients needed to make these Chinese pancakes
All you need is equal parts all-purpose flour and boiling water plus some toasted sesame oil.
How to make Mandarin pancakes
Make the Mandarin Pancake Dough
- Mix dough ingredients: In a medium-sized bowl, combine the flour with the boiling water. Stir to combine and when it starts to come together and is cool enough to touch, dump the shaggy dough onto a clean work surface dusted with flour.
- Knead dough: Using your hands, knead the hot water dough for 5-6 minutes. If it is sticky, work in small amounts of flour until it is no longer sticky. By the time you’re done, you should have a nice ball of dough that can hold its shape.
- Let it rest: Lightly cover dough ball with plastic wrap, a damp cloth, or a clean kitchen towel, and let it rest while you make the main dish.
Roll and oil the rounds
- Prepare pancakes: Use your hands to roll the dough into a log and use a pastry cutter to cut it into 16 equal pieces. Using a roller, flatten each piece so that it is roughly a 4″ round.
- Oil and roll: Match each round with similar-sized rounds so that you have 8 stacks of two. Pour a small amount of toasted sesame oil onto one side and spread it around with a pastry brush so that the entire surface is covered, then top it with the second round. Use a rolling pin to roll the pancake to about an 8″ round size. Repeat with the remaining pairs. It is okay if you get a bit of sesame oil on the outside.
Cook the Mandarin pancakes
- Cook pancakes: Set your griddle or nonstick skillet to medium or medium-low heat. Allow the griddle to get nice and hot before you start. Set the double pancake on the hot griddle. When the bottom is barely starting to turn golden brown, flip them and cook the other side for an additional 1-2 minutes.
- Stack: When each one is done, set it on a plate. Pull the two pancakes apart while they’re still warm. Keep the stack of pancakes covered with aluminum foil until you’re ready to serve.
Storage and reheating
Any leftover pancakes can be stored in an airtight container.
They can be warmed in the microwave for a few seconds or heated in a skillet over medium heat.
Serving suggestions for Mandarin pancakes
These work great to make a “soft taco” with any kind of Asian stir fry recipe.
Simply sear your favorite meats and veggies in a large skillet with some hoisin sauce or soy sauce, serve them in the warm pancakes, and top with things like green onions, bean sprouts, or bamboo shoots.
If you’ve made this or any other recipe on my site, let me know in the comment section how it turned out. I love hearing from my readers!
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Mandarin Pancakes (Easy to Make)
Equipment
Ingredients
- 1 cup all-purpose flour
- 1 cup boiling water
- 1-2 Tablespoons toasted sesame oil
Instructions
Make the Mandarin Pancake Dough:
- Mix dough ingredients: In a medium-sized bowl, combine the flour with the boiling water. Stir to combine and when it starts to come together and is cool enough to touch, dump the mixture onto a clean surface dusted with flour.
- Knead dough: Using your hands, knead the dough for 5-6 minutes. If it is sticky, work in small amounts of flour until it is no longer sticky. By the time you're done, you should have a nice ball of dough that can hold it's shape.
- Rest: Lightly cover the dough with plastic wrap or a tea towel and let it rest while you make the main dish.
Cook Mandarin pancakes:
- Prepare pancakes: Roll dough into a log and use a pastry cutter to cut it into 16 equal-sized pieces. Using a roller, flatten each piece so that it is roughly a 4" round.
- Oil and roll: Match each round with similar-sized rounds so that you have 8 stacks of two. Pour a small amount of toasted sesame oil onto one side and spread it around so that the entire surface is covered, then top it with the second round. Use a roller to roll the pancake to about an 8" round size. Repeat with the remaining pairs. It is okay if you get sesame oil on the outside.
- Cook pancakes: Set your griddle to medium or medium-low heat. Allow the griddle to get nice and hot before you start. Set one or two (as space allows) prepared pancakes on the hot griddle. When the bottom is barely starting to turn golden brown, flip them and cook the other side.
- Stack: When each one is done, set it on a plate. Pull the two pancakes apart while they're still warm. Keep the stack covered with aluminum foil until you're ready to serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
