How to make chinese pancakes

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Introduction

This works a dream. They are a little more moist and chewy than the shop bought papery versions, but I think a million miles better. It is an abridged verion of a recipe from “The Food of China” by Deh-Ta Hsiung and Nina Simonds.

This works a dream. They are a little more moist and chewy than the shop bought papery versions, but I think a million miles better. It is an abridged verion of a recipe from “The Food of China” by Deh-Ta Hsiung and Nina Simonds.

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Ingredients

Serves: 6 (5 each)

• 450 grams plain flour
• 310 millilitres boiling water
• 1 teaspoon vegetable oil
• sesame oil

• 16 ounces all-purpose flour
• 10⅞ fluid ounces boiling water
• 1 teaspoon vegetable oil
• asian sesame oil

Method

Chinese Pancakes for Crispy Duck is a community recipe submitted by Sauce_pot and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

[ Edit ] Making Xianbing

This recipe makes ten xianbings.

Mix 250 grams of meat and 500 grams of vegetables separately and put them into separate bowls.

Don’t call the Chinese takeaway for crispy duck with pancakes – our recipe is so easy to make and it’s healthier, too. Serve with a classic plum sauce

Nutrition and extra info

Nutrition: Per serving

• kcal 402
• fat 18g
• saturates 5g
• carbs 44g
• sugars 19g
• fibre 3g
• protein 13g
• salt 0.9g

Ingredients

• ½ cucumber, cut into thin matchsticks
• small bunch article” data-tooltip-width=”350″ data-tooltip-hide-delay=”200″ data-tooltip-flyout=”true”>spring onions, shredded

Spring onion

Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

For the duck

Honey

Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it’s…

For the plum sauce

5 article” data-tooltip-width=”350″ data-tooltip-hide-delay=”200″ data-tooltip-flyout=”true”>plums, halved and stoned

The juiciest fruit in the stone fruit family, plums come in many different varieties, some sweet…

Agave syrup

Agave syrup (also known as agave nectar) is a naturally occurring sweetener similar in…

Soy sauce

An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

For the pancakes

• 150g plain flour
• article” data-tooltip-width=”350″ data-tooltip-hide-delay=”200″ data-tooltip-flyout=”true”>rapeseed oil, for brushing

Rapeseed oil

If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

Method

The duck
Heat oven to 180C/160C fan/gas 4. Mix the honey and five-spice in a bowl, then brush all over the duck. Transfer to a roasting tin and roast for 25-30 mins until bronzed. Cool for 10 mins, then shred the meat and finely slice the skin.

Plum sauce
While the duck is cooking, put all the plum sauce ingredients in a saucepan and simmer gently over a medium heat for 15 mins or until the plums are soft and the sauce is thick. Using a stick blender, blend until smooth.

Pancakes
While the sauce is cooking, put the flour, 125ml boiling water and a pinch of salt in a bowl and mix together until it forms a dough. When cool enough to handle, knead for 5-10 mins. Divide it into 10 little balls and roll each one out as thin as you can. Brush a frying pan with the oil and cook each pancake over a medium heat for 20 secs each side or until cooked but not browned.

To serve
Spread a pancake with a little plum sauce. Top with the shredded duck, a few pieces of cucumber and spring onion.

Bing, also known as a Chinese pancake, is a traditional Chinese recipe, similar to crepes or pancakes. It is commonly made of dough or 面 in Chinese and has a pancake-like consistency at the end. If this is already mouthwatering to you, be prepared to learn how to make this yummy recipe!

[ Edit ] Ingredients

[ Edit ] Cong You Bing

• 2 cups of flour
• 1/4 teaspoon salt
• 1 cup water
• Handful of spring onions
• 1 teaspoon cooking oil

[ Edit ] Chunbing

• Flour
• Water

[ Edit ] Xianbing

• 500g flour
• 250g meat
• 500g vegetable of your choice
• Water
• Oil
• 1 teaspoon of salt
• Pepper
• Ginger powder
• Soybean sauce
• Minced green onion
• 1 tablespoon Chinese black bean sauce
• 1/2 teaspoon Asian pepper sauce

[ Edit ] Steps

[ Edit ] Making Cong You Bing [1]

1. Combine the ingredients for the dough (flour, salt, and cooking oil). Knead the dough until it has a soft consistency that isn’t too wet.

• During this time, you can adjust the consistency, for example, by adding more oil or flour.
• Make sure you have enough dough for your desired amount and size of the pancake.

[ Edit ] Making Xianbing

This recipe makes ten xianbings.

Mix 250 grams of meat and 500 grams of vegetables separately and put them into separate bowls.

Bing, also known as a Chinese pancake, is a traditional Chinese recipe, similar to crepes or pancakes. It is commonly made of dough or 面 in Chinese and has a pancake-like consistency at the end. If this is already mouthwatering to you, be prepared to learn how to make this yummy recipe!

[ Edit ] Ingredients

[ Edit ] Cong You Bing

• 2 cups of flour
• 1/4 teaspoon salt
• 1 cup water
• Handful of spring onions
• 1 teaspoon cooking oil

[ Edit ] Chunbing

• Flour
• Water

[ Edit ] Xianbing

• 500g flour
• 250g meat
• 500g vegetable of your choice
• Water
• Oil
• 1 teaspoon of salt
• Pepper
• Ginger powder
• Soybean sauce
• Minced green onion
• 1 tablespoon Chinese black bean sauce
• 1/2 teaspoon Asian pepper sauce

[ Edit ] Steps

[ Edit ] Making Cong You Bing [1]

1. Combine the ingredients for the dough (flour, salt, and cooking oil). Knead the dough until it has a soft consistency that isn’t too wet.

• During this time, you can adjust the consistency, for example, by adding more oil or flour.
• Make sure you have enough dough for your desired amount and size of the pancake.

[ Edit ] Making Xianbing

This recipe makes ten xianbings.

Mix 250 grams of meat and 500 grams of vegetables separately and put them into separate bowls.

less than 30 mins

James Martin shows us to how to make this takeaway classic at home. Great for sharing, try serving it on a platter for people to help themselves.

less than 30 mins

Ingredients

• 1 x 2kg/2lb 4oz duck, back bone removed, flattened

For the chilli-plum sauce

• 1 tbsp olive oil
• 3 spring onions, sliced
• 2 red chillies, finely chopped
• 1 cinnamon stick
• ½ tsp Sichuan peppercorns
• 500g/1lb 2oz plums, stones removed, roughly chopped
• 125ml/5fl oz rice wine vinegar
• 75g/3oz caster sugar
• salt and freshly ground black pepper

For the pancakes

• 225g/8oz strong white flour
• 175ml/6fl oz boiling water

To serve

• 4 spring onions, finely shredded
• 2 red chillies, seeded, finely shredded

Method

Preheat the oven to 210C/410F/Gas 7.

For the crispy duck, place the duck, skin side up, onto a rack over a roasting tray and pierce the skin all over with a knife.

Boil a kettle and pour the boiling water over the duck skin, discarding the water. Pat the duck dry, using kitchen paper, then rub salt and freshly ground black pepper, to taste, over the skin.

Transfer to the oven to roast for 1-1¼ hours, or until crisp and golden-brown. Remove from the oven and set aside to rest for 10 minutes. Shred the duck into fine pieces using two forks.

For the chilli plum sauce, heat the olive oil in lidded pan and fry the spring onions and chillies for 1-2 minutes, or until softened. Add the spices and continue to cook for another 1-2 minutes.

Add the plums, vinegar and sugar and bring the mixture to the boil. Reduce the heat until the mixture is simmering, cover with a lid and simmer for 5-6 minutes, or until the plums are tender. Set the plums aside to cool

Remove the cinnamon stick and blend the mixture to a purée in a food processor. Strain the purée through a sieve into a bowl. Season, to taste, with salt and freshly ground black pepper.

Meanwhile, for the pancakes, place the flour into a bowl and make a well in the centre. Pour in the boiling water and stir to form a dough. Tip the dough out onto a floured work surface and knead for 2-3 minutes, or until the dough is smooth.

Cut the dough into 16 pieces and roll each piece into a thin pancake.

Heat a frying pan until hot and fry each pancake for 1-2 minutes on each side, or until pale golden-brown. Keep the pancakes warm until ready to serve.

To serve, place the shredded duck onto a large serving plate and place spring onion and chillies alongside. Place the pancakes onto a separate serving plate and serve the plum sauce alongside.

Recipe Tips

If you don’t want to make your own pancakes, you can buy ready-made Chinese-style pancakes in most Asian supermarkets.

This scallion pancake recipe results in a crisp yet chewy version.

Image Credit: LA Times

Also in this package

Every Saturday morning of my childhood, I had to go to Chinese school, a special form of first-generation-American kid misery. Instead of sleeping in or watching cartoons, I woke up early and got yelled at for not being able to recite lessons. The only bright spot was knowing that enduring class meant finally getting to return home to eat cong you bing “scallion pancakes” was the one Chinese phrase I could say flawlessly.

My parents bought those scallion pancakes from Yi Mei Pastries, a Monterey Park family-run shop now called Huge Tree Pastry (and still open for takeout), where they rolled them extra flat and fried them extra crisp. As the Chinese restaurant scene expanded in the San Gabriel Valley, so did scallion pancake options.

Much like French fries, scallion pancakes come in endless styles but all taste pretty great because they’re salty and good oily (not bad greasy). Unlike fries, they’re worth making at home. The yeast-less dough comes together easily and the rolling process feels more like playing than cooking.

Scallion pancake dough falls into two categories: those made with hot water and those with cold. When flour is kneaded with cold water, its proteins become stretchy and elastic and form the gluten that gives bread chewiness. When boiling water hits flour, it denatures those proteins. Even though some gluten still forms, the resulting dough ends up very tender.

I tested both versions and found cold water pancakes too chewy and hot water ones too soft. To achieve the just-right in-between, I start by stirring in hot water, then adding half the amount of cold water. After kneading the sticky mass into a soft, tacky ball, the dough rests so that it can more fully absorb all the water. The gluten that has been developed relaxes, which makes rolling easier.

After countless attempts to create an ideal scallion pancake by lightly flouring the dough, I found the trick is to oil it instead. Cong you bing translates to scallion oil pancake. The oil doesn’t just coat the outside while cooking, it also permeates the inside. It’s not much. Not nearly as much as the butter between croissant layers but it’s enough to make the pancakes flaky.

Scallions, of course, count for much of the flavor. Very finely chopped green tops are spread over the dough with a generous sprinkle of salt. The pieces need to be finely minced to avoid poking through the dough and tearing it. Instead of running my knife over and over them again, which yields a slimy mess, I split the pieces lengthwise and then finely chop crosswise.

Now, for the fun part: The scallion-flecked dough gets rolled up like a sleeping bag. With each rotation, give the tender dough a little nip and tuck to ensure a tight, even cylinder. To multiply the layers in each pancake, the snake is coiled. It now has to rest again to keep those layers from gluing together while cooking and to ease rolling.

When it’s time to cook, it’s also time to make a few decisions. The pancakes can be rolled thicker or thinner, and they can be shallow-fried in hot oil for a crackly shell and softer inside or flipped over lower heat in a dry pan for a crisp outside and chewier layers. They’re delicious every way and taste like a reward for waiting through a place you don’t want to be.

Here’s how to make it

Ingredients

1 ½ cups all-purpose flour, plus more

1 ½ teaspoons salt

1 tablespoon vegetable oil, plus more

⅓ cup finely chopped scallion greens

Method

1. Mix the flour and ½ teaspoon salt in a large bowl using chopsticks or a wooden spoon. Bring ½ cup water to a boil, then pour it into the bowl. Mix until the flour is evenly moistened and has formed large pebbles, then stir in ¼ cup cold water. Continue mixing until the dough starts gathering in large clumps. Turn the dough out onto a lightly floured surface and knead until a smooth, tacky dough forms. Pat the dough into a 1-inch-thick rectangle, cover loosely with plastic wrap on the work surface and let rest for 20 to 30 minutes.

2. Clean the work surface, then rub it with a thin layer of oil. Uncover the dough and roll it using a lightly oiled rolling pin into a 24- by 6-inch rectangle (about ⅛-inch thick). Drizzle the oil over the dough and rub it evenly to coat the surface. Sprinkle the dough evenly with the scallions and remaining 1 teaspoon salt.

3. Starting from one long side, roll up the dough tightly as you would a sleeping bag. Cut the long rope into 4 even pieces. Stuff in any scallions that may fall out at the edges and pinch the open ends and seams closed. Gently squeeze a piece to make it narrower and longer, then spiral it like a snail shell into tightly wound coil and tuck the end under the coil to seal. Repeat with the remaining pieces. Let rest for 20 to 30 minutes.

4. Gently press one coil flat with your palm, then gently roll it into a round 6 to 8 inches in diameter, depending on whether you prefer a thick or thin pancake. Repeat with the remaining coils.

5. To shallow-fry the pancakes, fill a medium skillet with oil to a depth of ¼ inch. Heat over medium heat until the oil is wavy, then carefully slip in a pancake. Fry, flipping occasionally to evenly brown, until crisp and golden brown, 5 to 7 minutes. To dry-fry the pancakes, heat a skillet over medium heat. Add a pancake and let sit until golden on the bottom, about 2 minutes. Flip, cover partially with a lid, and cook for 2 minutes more. Uncover and continue cooking, flipping the pancake every minute for even browning, until golden brown and no parts of the dough look translucent, 2 to 5 minutes more. To give a dry-fried pancake a little crispness, drizzle a little oil around the edges of the pan after uncovering and let it run under the pancake while it finishes cooking. Drain on paper towels. Serve hot.

Scrambled Eggs and Rice Mix Vid:
Hello Everyone! Apparently I get the option to pick whatever thumbnail I like now, so that is nice. Chinese Pancakes in my opinion is one of the most simplest recipes there is. The video is 16 minutes but the recipe only takes about 5 minutes for 2 pancakes. You can make your morning a whole lot better! The next video I am doing is another cooking video featuring dumplings. The video after that is a makeup video(Im doing it) and the one after is another movie trailer. Questions? Comment Down Below! Until then!
–More Description to be Updated Maybe…–

TimeStamps:
0:00 – 0:36 Intro
0:37 – 1:16 Intro #2
1:17 – 3:25 Materials and ingredients for Chinese Pancakes
3:26 – 3:38 The Vacuum
3:39 – 4:21 Cracking Open The 2 Eggs & How This Process Works
4:22 – 6:08 How to Mix and Beat Your Eggs
6:09 – 8:48 Adding The Other Ingredients to you Egg Mix to Make Batter
8:49 – 10:30 Applying and Heating Your Oil
10:31 – 12:52 Making Your Pancake From the First Half of Your Batter
12:53 – 15:28 Pancake From Second Half of Batter/Lesson on Why Not to Overheat Your Pancake
15:43 – 16:24 Conclusion, Finishing the Pancake Dish

Music:
0:00 – 0:16 Ren and Stimpy – Pizzicato Playtime
0:18 – 0:39 Ren and Stimpy – Pizzicato Playtime (Modded in Logic Pro X)
4:53 – 5:23 Ren and Stimpy – Comic Song
7:45 – 7:59 The Sacrament – HIM
8:20 – 8:31 Escape – Craig Armstrong
10:06 – 10:22 & 11:07 – 11:16 Girls Like You – Maroon 5
12:26 – 12:32 We are Number One – Lazy Town
16:12 – 16:24 Roll With The Punches – Lenka

less than 30 mins

less than 10 mins

Recreate the classic Chinese restaurant dish with our easy recipe for duck pancakes.

less than 30 mins

less than 10 mins

Ingredients

• 4 duck breasts, about 175g/6oz each, skin removed
• ½ tsp Chinese five-spice powder
• 2 tbsp sesame oil
• 100ml/3½fl oz hoisin sauce
• freshly ground black pepper
• 1 bunch spring onions, cut into matchsticks, to serve
• ½ cucumber, halved, seeds removed and cut into matchsticks, to serve
• 8–10 ready-made Chinese-style pancakes (or mini flour tortillas), warmed, to serve

Method

Cut the duck into thin strips and toss in the five-spice powder. Season with pepper. Heat the sesame oil in a frying pan or wok and add the duck. Stir-fry for 3–4 minutes until cooked through, then add the hoisin sauce. Continue to cook for about 1 minute, until the duck is thickly coated with the sauce.

Transfer the duck to a warmed dish, arrange the spring onions and cucumber in a bowl, unwrap the warmed pancakes and allow everyone to dig in and help themselves. The pancakes should be topped with some duck, spring onions and cucumber, then rolled up to resemble the Chinese classic.

These savoury Chinese pancakes, or Jian Bing, are simple to make and exceptionally delicious. Fun for a change of pace at suppertime, or for a dinner party.

Ingredients
Makes: 1 crepe

• 2 tablespoons millet flour
• 2 tablespoons soya milk
• 1/2 teaspoon vegetable oil
• 1 teaspoon water, if needed
• 1 tablespoon Chinese black bean sauce
• 1 teaspoon water
• 1/2 teaspoon Asian hot chilli sauce, or to taste

• 1 teaspoon water
• cooking spray
• 1 egg, beaten
• 1/2 spring onion, sliced
• 1 tablespoon torn fresh coriander leaves
• 2 whole crackers

Method
Prep: 15 min › Cook: 5 min › Ready in: 20 min

1. Whisk together millet flour, soya milk and vegetable oil in a bowl to make a batter the consistency of thick cream. Add a teaspoon of water to thin the batter, if necessary.
2. Mash the black bean sauce in a small bowl with 1 teaspoon of water to make it easy to spread. In a separate small bowl, mix the hot chilli sauce with 1 teaspoon of water. Set the sauces aside.
3. Spray a large frying pan generously with cooking spray, and heat over medium-low heat. Pour the batter into the pan, and spread evenly to make a thin crepe. Cook the crepe for 1 to 2 minutes, until firm. Pour the egg evenly over the crepe. Cook an additional 1 to 2 minutes, until the egg is set. Sprinkle the crepe with green onion slices and coriander leaves, pressing them firmly into the cooked egg.
4. Flip the crepe and spread with bean sauce and chilli sauce. Place the crackers in the centre of the crepe, leaving about 5mm of space between the two crackers. Flip the top third of the crepe down over the crackers, flip the bottom third up, and then fold the crepe in half so the crackers are stacked on top of each other in a tidy package. Serve hot.

Ingredients

Millet flour can be found in Asian shops, health food shops and online.

Yield: Yields twelve 7-inch pancakes

These thin pancakes are used to wrap up the Mu-shu Pork filling, and the recipe can be doubled easily. After cooking, the pancakes may be refrigerated for three to four days or even frozen until ready to serve. Steam them to reheat.

Ingredients

• 8 oz. (1-3/4 cups) unbleached, all-purpose flour, preferably King Arthur or Pillsbury
• 3/4 cup boiling water
• 1 Tbs. toasted sesame oil

Nutritional Information

• Nutritional Sample Size per 7-inch pancake
• Calories (kcal) : 80
• Fat Calories (kcal): 10
• Fat (g): 1.5
• Saturated Fat (g): 0
• Polyunsaturated Fat (g): 0.5
• Monounsaturated Fat (g): 0.5
• Cholesterol (mg): 0
• Sodium (mg): 0
• Carbohydrates (g): 14
• Fiber (g): 0
• Protein (g): 2

Preparation

• In a bowl, mix the flour and the boiling water with chopsticks or a wooden spoon to combine. Turn the shaggy dough onto a lightly floured board, gather it into a heap, and knead it until smooth, about 3 min. Cover with a towel and let it rest for about 1/2 hour.
  

Give the shaggy water-and-flour dough a quick knead to smooth it out. The dough needs a half-hour rest to make it workable.

With your hands, shape the dough into an even cylinder about 12 inches long. With a sharp knife (I find gentle pressure and a serrated knife prevents squashing the dough), cut the roll into 1-inch pieces. If the cutting squashes any of the pieces, stand them on end and shape them back into rounds.

Roll the rested dough into a 12-inch log. Cut the log into 12 pieces.

Lightly flour your palms and use them to flatten the pieces into 2-inch rounds. Brush the top of each round generously with sesame oil. Lay one round on top of another, oiled sides together. Flatten the pair together with the heel of your hand. Continue until you have 6 pairs.

Flatten each piece into 2-inch rounds, oil them, and pair them off. Press the oiled sides together to make a total of six sandwiches.

With a floured rolling pin, roll each pair into a thin pancake about 7 inches in diameter, flipping the pancake over now and again to roll evenly on both sides. Stack the pancakes as you finish rolling them.

Roll each pair into one thin pancake, 7 inches across. Flip the pancake over as you go for even rolling.

In an ungreased cast-iron skillet or nonstick pan over medium-high heat, cook the pancakes one at a time. Heat one side until it becomes less opaque and starts to bubble slightly, and just a few brown spots appear, about 1 min. Flip it over and cook it until a few light brown spots appear on the other side, about 30 seconds.

The pancakes get cooked one at a time. You could say two at a time, since one gets split into two.

While the pancake is still hot, pick it up, look for a seam to grab, and separate it into two very thin pancakes. Stack them on a plate as you go and wrap them in foil to keep them warm and prevent drying. If not using right away, refrigerate until ready to use.

While the pancake is still hot, find its seam and peel it into two. The author is used to the heat, but you may want to wear rubber gloves to keep from burning yourself.

Chinese name: 煎饼卷菜 (jiān bǐng juǎn cài)
Style: Shaanxi Cuisine
Characteristics: they are soft and smooth.

Pancakes, also known as Chinese crepes or Jian Bing, are a traditional food of central Shaanxi, and can be seen in all the streets and lanes in Xi’an in the early morning.

They are usually eaten with different kinds of other dishes, like Potato with Vinegar Flavor, Fish-Flavored Shredded Pork, Stir-fried Vermicelli, cold cucumber shreds, or simply eaten with chili sauce or Szechuan peppercorns.

Methods:

Place 2 tablespoons of flour, and pour into a soup bowl. Use a spatula or chopsticks to scrape any elusive bits of flour from around the edge into the center, while gradually adding small quantities of water until the batter is smooth, with the consistency of thin cream.

Place a pan over high heat until hot. Brush a thin layer of oil in the pan. Take half a ladle of the flour and water mix, and pour in the pan. Shake the pan to make the mix fully cover the pan. Turn over it when the edge rises. Change to medium heat and fry pancake for 1 minute on both sides until cooked. Remove it from the pan and put on a plate. Repeat to cook more.

Replace the pan with a wok to prepare the other dishes to be eaten with the pancakes, such as Potato with Vinegar Flavor and Fish-Flavored Shredded Pork.

Fish-Flavored Shredded Pork & Spicy and Sour Shredded Potato

Take the prepared dishes and place in the pancake. Roll it up. Repeat to make more and serve on a plate.

Chinese pancakes are ready for you to enjoy. Cannot wait to learn the recipe?

Our Guests Dining in a Local Family

The Bagols Having Dinner

Ms. Filma & Mr. Francis from Canada spent about 2-3 hours at a local family in Xi’an where they had a face-to-face communication with the hostess, and learned to cook Chinese dishes and snacks like Kung Pao Chicken and Chinese Pancake. It is our special tour service which gains rising popularity among our customers. They said that it was a great change for those who are interested in Chinese culture and Chinese cooking.

Chinese Recipes and Eating Culture

Chinese Scallions pancake also known as green onion pancake or Congyoubing is one of the famous and traditional Chinese street foods and ideal Chinese breakfast. Those crispy and aroma pancakes are available all around China. Making your own scallion pancake at home is easy and enjoyable.

I know that many Chinese restaurants in the world providing this lovely pancake. However, making some at home is a nice experience. Only with simple and everyday ingredients, we can make our own extremely aromatic scallion pancakes. In China, there are, actually, several types of scallion pancakes. In northern provinces, scallion pancake (this version) is thinner, chewy and with less oil. In Southern China, for example, Shanghai, scallion pancakes are thicker and fried with a larger amount of oil and create a even more crispy shell and softer inner part.

Cook’s Note

1. In order to make the pancake chewy but still easy to cook, I use both hot boiling water and cold water. Hot boiling water dough (烫面) is soft when well cooked, while cold water dough (冷面) producing a chewier texture.
2. I suggest using only the green part of scallion or green onion. The hard white part usually pierces the wrapper.
3. It is quite important to rest the well shaped pancake just before the last rolling out.
4. In every step of this recipe, cover your single dough with wet cloth to prevent drying out.

Ingredients

• 2 cup unshifted all purpose flour (nearly 300g)
• ¾ cup water (1/2 hot boiling water + ⅓ cold water) + 10ml for adjusting
• 1 tbsp. vegetable cooking oil
• 1 tablespoon cooking oil
• 2 cup chopped scallion (use green part only)
• ½ tsp. salt
• 1 tbsp. Chinese five spice powder (for garnishing)

Steps

Mix salt with all purpose flour.Prepare a large mixing bowl. Dig a small hole in center and then pour the hot water in. Wait for 10 minutes and then stir in the cold water and vegetable oil. Grasp everything to form a ball, cover and rest for 5 minutes and then knead until very smooth (around 3-5 minutes ). The dough should be quite soft. Cover the rest for 20 to 30 minutes.

After resting, the dough should be quite easy to roll out. Divide the large dough into 4 pieces and roll each piece into a large around circle. Brush some oil, sprinkle Chinese five spice power and chopped scallion (leave the 1 cm of the edge empty).Roll up the circle into a cylinder. And further roll into the shape of a snail. Cover with wet cloth and rest for 10 to 15 minutes.

Then roll out the pancake to large around circle. Be gentle and use your hand as most as possible. To get a perfect round pancake for beginners, get yourself a small pan (18 to 20cm in diameter) and push with fingers to spread the dough over the pan.

Brush some cooking oil on a pan and then place the rolled scallion pancakes.

Use middle fire to pan-fry until the surface becomes brown around 2-3 minutes. And turn over to fry for another 1 to 2 minutes. Use a spatula to press the circle from time and time especially the central part to ensure the circle is evenly fried.

Other pancakes to try

• Simplified scallion pancake, fried directly from batter.
• Shanghai style scallion pancake
• Red bean paste pancake
• Peking duck pancake

What to Match with Scallion Pancakes

Scallion pancakes can be matched with savory soups lotus root soup, tomato egg drop soup, kelp soup. Or you can match it with a sweet soy milk.

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Wondering how to make pancakes? This Homemade Pancakes Recipe makes soft & fluffy old-fashioned pancakes! Get ready to dig into a stack of the best pancakes you’ve ever had with this easy recipe!

Fluffy Old Fashioned Homemade Pancakes

When you have a little time on a weekend morning for a fun breakfast, pancakes are perfect! They are easy to throw together and are made with ingredients you typically already have. Plus, they are easy to change up with different things to mix in and different kinds of syrup you could top them with. A delicious, versatile breakfast sure to satisfy all!

And to make things even better, this recipe yields the most fluffy pancake! No thin, tough pancakes here. You will want to make them every weekend!

I’ve actually been giving them to the twins a fair amount lately. Their swimming lessons are early in the morning and they’re only allowed to eat carbs before the lesson, so pancakes have been a hit. They are loving these and I love how easy they are to make! If I can make them on busy mornings with the twins running around, that’s saying something.

Pancake Recipe Ingredients

Making pancakes from scratch only requires a few simple ingredients. (You can even use this recipe to make a DIY pancake mix ahead of time – see details later in this post.)

To make homemade pancakes you will need:

That’s it! Odds are you already have most of this in your kitchen. These pancakes were meant to be.

How to Make Fluffy Pancakes

So now that I’ve told you these are easy, fluffy and delicious, let’s talk about how to make them.

Start by combining the dry ingredients and the wet ingredients separately, then add them to the same bowl and gently fold them together. You don’t want to do this too brusquely or overdo it. It can over develop the gluten in flour and end up giving you dense, tough pancakes.

You’ll end up with some lumps in your batter and that’s ok. Let it rest while you heat your griddle or pan and they’ll break up a bit. Give the batter another little stir before using it and you’ll notice the biggest offending lumps will break up.

From there, cook your pancakes. You’ll know they are ready to be flipped when they’ve got bubbles coming through the top and the edges are set. I usually cook them until they are just about done, so after I flip them, they just need a little more time to finish cooking the other side so that it’s golden.

Finally, serve your pancakes warm with your favorite maple syrup!

Cross section of pancake stack

Tips for Perfect Homemade Pancakes:

• Don’t over mix. Be sure not to over mix your pancake batter so that you don’t get tough, dense pancakes. Lumps are ok.
• Use a flat cooking surface. For a nice looking pancake, cook on a flat surface. A griddle is preferable.
• Make smaller pancakes. Don’t make your pancakes too large, or they’ll be difficult to flip.
• When to flip a pancake: Your pancakes are ready to be flipped when you see plenty of bubbles coming through the surface and the edges are set.
• Pancake mix-in ideas: Mix ins make these even more fun! Try adding sprinkles, chocolate chips or fresh fruit to your batter.

How to Make Pancake Mix Ahead of Time

If you wanted to make these pancakes even easier to make, you could combine the dry ingredients ahead of time and have it in your pantry as a pancake mix. You’ll want to put it in an airtight container. It should keep well, as long as the flour and baking powder you use is fresh.

Can I Freeze Pancakes?

These pancakes do wonderfully when frozen and reheated! I’ve been doing it a ton with the boys. The mornings are rushed, so frozen is a nice shortcut.

You can either layer parchment paper between the pancakes when you freeze them so they don’t stick to each other, or you can lay the pancakes out individually onto a parchment lined baking sheet and freeze them that way. Once frozen, pop them all into an airtight container or bag.

How to Reheat Pancakes

To reheat them, microwave one pancake for about 20 seconds. Add another 5-10 seconds as you add additional pancakes. If you know you’re going to have pancakes in the morning, you could even pop the number of pancakes you’ll need into the fridge the night before so they thaw (which is what I’ve been doing). Either way, these reheat beautifully.

More easy breakfast ideas:

Fluffy Homemade Pancake Recipe

4.9 from 61 reviews

This Homemade Pancakes Recipe makes soft & fluffy pancakes. Get ready to dig into a stack of the best pancakes you’ve ever had!

• Author: Lindsay
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: 15 – 20 pancakes 1 x
• Category: Breakfast
• Method: Stove
• Cuisine: American

Ingredients

2 cups ( 260g ) all-purpose flour
4 tbsp ( 52g ) sugar
4 tsp baking powder
1/2 tsp salt
1 large egg
1 1/2 cups (360ml) milk
4 tbsp ( 56g ) butter, melted and slightly cooled
2 tsp vanilla extract

Instructions

1. Combine the flour, sugar, baking powder and salt in a large bowl.
2. In a large measuring cup, combine the egg, milk, butter and vanilla extract.
3. Add the wet ingredients to the dry ingredients and gently fold them together until well combined, but still a little lumpy. You don’t want to over mix them or they could end up less fluffy and tough. The batter should be relatively thick, but easily pourable.
4. Set the batter aside to rest while you heat the griddle, 5-10 minutes. Any remaining lumps with start to soften as the moisture soaks in. Gently stir again.
5. Heat a griddle or non-stick pan over medium-low heat and melt a little butter to grease it. Pour batter onto the pan and let it spread out into a round pancake. I used about 3 tablespoons of batter per pancake.
6. Allow to cook until bubbles appear on the surface and the edges are set, then flip and cook until golden.
7. Continue cooking with the remaining batter.
8. Serve pancakes with maple syrup or your choice of toppings.

Keywords: how to make pancakes, homemade pancakes, fluffy pancakes, easy pancakes, best pancake recipe, pancakes from scratch,

By Sarah Ozimek | Published: May 4, 2016 | Last Modified: January 31, 2019 | 10 Comments

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Paper thin Mandarin Pancakes are pleasantly chewy and incredibly light. These easy to make pancakes are perfect for filling with flavorful dishes like Moo Shu Pork and Peking Duck.

What Are Mandarin Pancakes?

Mandarin Pancakes (sometimes called Chinese Pancakes or Moo Shu Pancakes) are thin, light pancakes that are commonly used to serve dishes like Moo Shu Pork and Peking Duck. The pancakes are thin like a French Crepe, but have a chewier texture and a flavor similar to pasta.

How To Make Mandarin Pancakes

Mandarin Pancakes are incredibly simple to make. (You only need 3 ingredients!) But, the process is a bit different than making normal pancakes.

The dough is made from boiling water and flour. The water is worked into the flour to create a stiff, but workable dough that has a similar feel to play-doh. After the dough rests, it is divided and rolled into thin, 8 inch pancakes. This is where things start to get fun. To make the pancakes thinner and to help them steam, two pancakes are rolled out and cooked together.

Each ball of dough is flattened to roughly 3 inches. Then they pair up. One of the pair is brushed with oil and the other is placed on top. Then, the two pancakes are rolled out to 8 inches in diameter.

Cooking Mandarin Pancakes

The pancakes are then cooked in a hot, dry skillet for only 1-2 minutes per side, until they start to puff and get golden blisters on the bottom. Then, they are flipped and cooked briefly on the second side.

Once the pancakes are golden and puffy, they are placed in a tea towel to cool just enough so that they can be easily handled. When they are cool to the touch, it is time to find the seam that the layer of oil created between the two pancakes and gently pull them apart. This part can get tricky, so don’t worry if some of the edges end up connected to the wrong pancake, they’ll still be just as tasty wrapped around a flavorful filling.

Since these pancakes are so thin, it is important to keep them wrapped in a tea towel so they stay moist while you are cooking the remaining pancakes and serving them.

We’re all spending more time indoors (and in the kitchen) these days, so it would come as no surprise if you’re missing restaurant-worthy cuisine. And the secret ingredient to making these savoury Chinese scallion pancakes worthy of appearing on a menu? Boiling water! It creates the softest, forgiving dough. Plus, the beauty of this recipe lies within a super easy, double roll and coil technique to produce endless, flaky layers, that are so crispy — we’re obsessed!

© Food Network Canada

Chinese Scallion Pancakes

Prep Time: 15 minutes

Cook Time: 30 minutes

Rest Time: 30 minutes

Total Time: 1 hour, 15 minutes

Ingredients:

Dough

2 cups all-purpose flour

½ cup cake and pastry flour or all-purpose flour

1 cup boiling water

6 Tbsp vegetable oil for frying (approx.)

Filling

2 Tbsp all-purpose flour

¼ cup melted lard or melted shortening

3 Tbsp vegetable oil

6 scallions (green onions), finely chopped

1 tsp crushed Szechuan peppercorns or hot pepper flakes (optional)

Dipping Sauce

1 Tbsp soy sauce

1 Tbsp Chinkiang vinegar or rice wine vinegar

1 tsp toasted sesame seeds or julienned ginger (optional)

Pinch granulated sugar

1 scallion (green onion), finely chopped

© Food Network Canada

Directions:

1. To make the dough: stir together the all-purpose flour, pastry flour and salt in a large bowl. Using a fork, gradually mix in the boiling water in a circular motion. Stir in the cold water to form a shaggy, wet dough. Turn out onto work surface; knead, scraping and dusting with additional flour until smooth and very soft, 3 to 5 minutes. Place on floured surface and loosely cover with plastic wrap or a kitchen towel to prevent crust from forming. Let it rest for 30 minutes.

© Food Network Canada

Note: The combination of boiling water produces a soft, easy to roll pancake, while the cold water creates a chewy texture, while also cooling the mixture for easy handling.

2. Meanwhile, make the filling: in a small bowl, stir the flour, lard, oil and salt until combined. Gently warm in the microwave for 15 to 20 seconds to loosen if mixture solidifies. While you’re waiting for the dough to rest, you can also make the dipping sauce: in a ramekin, stir together soy sauce, vinegar, sesame seeds, sugar and scallion.

3. Divide dough into 6 even pieces and roll each into a ball, tucking at the bottom and then covering with a kitchen towel. Roll one ball into an 8 to 9-inch circle, dusting with flour to prevent sticking. Using a pastry brush, paint a thin layer of the filling. Roll up like a jelly roll and twist into a tight spiral, tucking the end underneath. Flatten with hand then roll again into 8-inch circle. Cover with kitchen towel. Repeat with remaining dough.

© Food Network Canada

Tip: To prevent drying out, be sure to cover each rolled dough with a damp cloth or plastic and don’t layer each on top of each other, they will stick together.

4. Working with one rolled dough, brush a thin layer of the filling and sprinkle with 1/6 of the scallions and Szechuan pepper (if using). Roll up like a jelly roll and twist into a tight spiral, tucking the end underneath. Flatten with hand then roll into 6-inch circle and cover with a kitchen towel. This is now ready for frying. Repeat with remaining dough.

© Food Network Canada

Tip: If you want to make these ahead of time, you can freeze uncooked rolled pancakes for up to 1 month. Defrost, pat dry with paper towel and cook with the following instructions.

© Food Network Canada

5. Heat a skillet over medium heat; add 1 Tbsp of the vegetable oil. Carefully add one pancake and cook, swirling to distribute oil until golden brown, 2 to 3 minutes. Flip, swirling pancake to absorb oil and cover with a lid. Cook until second side is an even golden brown, 2 to 3 minutes, adding more oil as needed. Transfer to a paper-towel lined serving plate and repeat with remaining dough and cooking oil.

6. To serve, don’t cut into wedges, these pancakes need to be torn to fully enjoy the flaky coating. Don’t forget the dipping sauce.

Tip: Reheat pancakes in a skillet with a drizzle of oil and enjoy with a sunny-side up egg, a popular Chinese breakfast.

Craving more comfort food? This asparagus and mushroom yaki udon or this one-pot pasta and chickpea stew might just do the trick.

Introduction

I’ve always thought one of the best ways to eat duck was as the Chinese do, but I had never thought it would be so easy to cook. I say “cook”. I do nothing except cut some fat off the duck and sit it on a rack on a roasting tin and put it in the oven for hours on end. Then, I take it out, set to with some forks and put some shop-bought Chinese pancakes on to steam. I chop and slice cucumber and spring onions and open a jar of Hoisin sauce.

Actually, come to think of it, I nearly always ask someone else to open it for me. This just could hardly be easier. What’s more, children seem to adore it, which makes it a really lovely family Saturday dinner. It’s easy to add another duck if there are even more of you eating.

For US cup measures, use the toggle at the top of the ingredients list.

I’ve always thought one of the best ways to eat duck was as the Chinese do, but I had never thought it would be so easy to cook. I say “cook”. I do nothing except cut some fat off the duck and sit it on a rack on a roasting tin and put it in the oven for hours on end. Then, I take it out, set to with some forks and put some shop-bought Chinese pancakes on to steam. I chop and slice cucumber and spring onions and open a jar of Hoisin sauce.

Actually, come to think of it, I nearly always ask someone else to open it for me. This just could hardly be easier. What’s more, children seem to adore it, which makes it a really lovely family Saturday dinner. It’s easy to add another duck if there are even more of you eating.

For US cup measures, use the toggle at the top of the ingredients list.

Scallion pancakes, or cong you bing, are a classic Chinese street snack and restaurant appetizer. These thin, pan-fried flatbreads are shatteringly crisp on the outside, full of flaky, delicately chewy layers on the inside, and shot through with heady scallion flavor in every bite.

With the right technique, you can easily recreate a perfectly layered pancake at home.

Start by kneading flour, water, oil, and salt into a soft but sturdy dough. Roll it out into a thin round, brush it with oil thickened with a bit of flour (a replacement for traditional lard), and scatter the surface with minced scallions.

Then come the crucial steps: Roll the round up into a log, tucking the scallion bits in tight, and then coil the log into a tight spiral. Finally, again flatten and roll out the spiral into a thin pancake—now hiding layers upon layers of alternating dough and fat.

This clever technique is a form of lamination, similar to (but much easier than) the process behind multilayered puff pastry and croissants. Once you’ve mastered it, you’ll be frying up flaky, chewy-crisp, restaurant-quality scallion pancakes at home with ease.

Crisp, bubbly edges and chewy, layered insides. (Photo by CiCi Li)

Scallion Pancakes (Cong You Bing)

Prep Time: 1 hour
Rest Time: 40 minutes
Cook Time: 20 minutes

Makes 4 pancakes

For the pancakes:

• 2 cups plus 1 tablespoon all-purpose flour, divided
• 1 teaspoon salt, divided
• 3/4 cup warm water (140 degrees F)
• 1/4 cup vegetable oil
• 4 scallions, green part only, minced

For the dipping sauce:

• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 teaspoon sugar
• 1/2 teaspoon sesame oil
• 1/2 teaspoon red pepper flakes
• 1/2 scallion, minced

To cook:

• 4 tablespoons vegetable oil, divided

To prepare the dough:

In a large mixing bowl, combine 2 cups flour, 1/2 teaspoon salt, and the warm water. First, use a pair of chopsticks (or a fork) to mix, for about 1 minute. Then, knead the mixture until it comes together into a ball of dough and the sides of the mixing bowl are clean, another 2 minutes.

Transfer the dough to a flat working surface. Continue to knead the dough until smooth, about 2 minutes. Wrap the dough with plastic wrap and let rest for 30 minutes.

Meanwhile, combine the vegetable oil, 1 tablespoon all-purpose flour, and 1/2 teaspoon salt in a small bowl and mix well. Set aside.

In another small bowl, combine all ingredients for the dipping sauce and set aside.

To form the pancakes:

Lightly flour a flat working surface. Divide the dough into four equal pieces and shape each piece into a ball.

Working with one ball of dough at a time (keep the rest covered with plastic wrap), flatten the dough with the palms of your hands, then use a rolling pin to roll it out into a thin circle, about 10 inches in diameter.

Roll each ball of dough into a thin, 10-inch round. (Photo by CiCi Li)

Brush a thin layer of the oil mixture all over the surface of the dough. Sprinkle about 1 tablespoon of minced scallions (green part only) on top.

Brush with oil and sprinkle with minced scallions. (Photo by CiCi Li)

Starting from the bottom of the circle, roll the dough up into a log.

Roll the dough up into a log. (Photo by CiCi Li)

Then take one end of the log and curl it onto itself toward the other end, forming a spiral, like a cinnamon bun.

Coil the log into a tight spiral. (Photo by CiCi Li)

Tuck the other end of the log underneath the spiral. Cover with plastic wrap and let rest for 10 minutes.

Let the spiral of dough rest. (Photo by CiCi Li)

Meanwhile, repeat with the remaining pieces of dough.

Working with one bun at a time (keep the rest covered with plastic wrap), flatten it as much as possible with the palms of your hands, then use a rolling pin to roll it out into a thin pancake, 6–8 inches in diameter. (It’s O.K. if the scallion pieces peek out of the dough in the process.)

Flatten and roll out the spiral into a thin pancake. (Photo by CiCi Li)

Cover with plastic wrap and repeat with the remaining dough.

At this point, you can freeze the pancakes to cook later by stacking them, separated by sheets of wax or parchment paper or plastic wrap, and storing them in an airtight Ziploc bag. Freeze for up to two months.

To cook the pancakes:

Heat 1 tablespoon of vegetable oil in a flat-bottomed pan over medium-high heat. Working with one pancake at a time, place in the middle of the pan and cook, flipping every minute or so, until golden brown and crisp on both sides, about 4 minutes total. Repeat with the remaining pancakes.

Pan-fry until crisp and golden brown on both sides. (Photo by CiCi Li)

Serve whole or cut into small wedges, with the dipping sauce.

Serve whole or cut into wedges, with dipping sauce. (Photo by CiCi Li)

Published: March 6, 2015 Last Updated: June 28, 2019
By Judy 48 Comments

It’s been five months since we left Beijing, and while we’re so happy to be back in the States (and living with clean air), what we really miss is the food. To help ease the nostalgia and withdrawal symptoms, we have cooked and posted many of the favorite dishes we’d have all the time in Beijing, from “Big Plate” Chicken with Noodles and Mei Cai Kou Rou to Milk Bread and You Po Mian…just to name a few.

I also really miss the shou zhua bing (手抓饼 – slightly crispy, chewy delicious Chinese pancakes) that was made at the small stall at our former neighborhood produce market.

I had no reason to learn how to make it while I was in Beijing, because I could simply walk over and buy 3 RMB’s worth (about $0.50) and eat it to my heart’s content. They sold Chinese pancakes and scallion pancakes by the pound! Now, regretfully, this option is no long available to me, and I needed to find a way to make it. After much research and trial and error, I finally nailed a shou zhua bing recipe that replicates the taste and smell of the shou zhua bing from that little stall back in Beijing.

There is no good direct translation for 手抓饼. If I was forced to translate it word for word, it would be “hand grab pancake.” Basically, instead of cutting them into wedges, these Chinese pancakes are designed to be pulled apart by hand. The layers make it easy to pull apart, and you get a good mix of chewy and crispy.

The other thing that makes these Chinese pancakes unique from, say, our scallion pancake recipe is the flavored roux that’s infused with scallion, star anise, and Sichuan peppercorns. It gives the pancakes a subtle, amazing flavor that are unique from the more common scallion pancakes most people have tried.

Before we start, there’s one important thing to point out: this shou zhua bing recipe requires a good amount of oil. In the old days, lard was usually used in making these types of foods, but it has been replaced by oil in recent years. Essentially, that fat is the key to getting it right. Okay, let’s get started.

Step 1: Make the flavored roux:

• 3 tablespoons oil
• 4 scallions, white parts only (whole, not chopped)
• 3 star anise
• 1 tablespoon Sichuan peppercorns
• 3 tablespoons all-purpose flour
• 1/8 teaspoon five-spice powder

In a small saucepan over low heat, add the oil. Throw in the scallion pieces, star anise, and Sichuan peppercorns. Keep the pan over low heat for about 10 minutes, until fragrant.

Pick out all the spices, so you essentially have a pot full of spiced oil. Stir in the flour and five-spice powder to create a thin roux. Set it aside, and let it cool completely.

Step 2: Make the dough:

• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 cup boiling water
• 3/4 cup cold water

In a mixing bowl, combine the flour and salt. Make a well in the flour and add the boiling water. Mix with a fork or a pair of chopsticks.

Gradually add the cold water and knead everything together to form a smooth dough ball. Cover with a damp cloth and let it rest for 30 minutes.

Step 3: Assembly

• 1 1/2 tablespoons sesame seeds
• 1/4 cup finely chopped scallions (optional)
• Salt, to taste

Depending on the pancake size you want, divide the dough into 4-8 equal pieces. Lightly brush some oil on a clean work surface. Roll each piece of dough into a long rope, and then use a rolling pin to roll it flat.

Brush a thin layer of the roux all over the dough…

…and then sprinkle it sparingly with sesame seeds, chopped scallion, and salt.

Start on one end and roll the dough up.

Stand the roll upright and press it down with your palm. Lightly roll out the resulting circle until you get a pancake that’s between 1/4-1/2” thick. It’s ok of the outer edges break open a bit. Repeat for each pancake.

At this point, you can cook them, or freeze them by separating each pancake with a layer of plastic wrap or wax paper, and then putting them in a freezer bag. There’s no need for thawing when you want to cook them.

Cooking:

Heat a pan or cast iron skillet over medium heat and add a tablespoon or two of oil. Place the pancake in the pan. Once the bottom starts to turn a little golden, add two teaspoons of water to the sides of the pan (don’t pour the water on the pancake), and immediately cover with a lid. Cook 3 minutes. Uncover the pan, flip the pancake, and do the same steps with the other side.

To finish, uncover the lid again, turn up the heat slightly, and brown both sides while flipping the pancake occasionally. When it’s golden brown, use a pair of chopsticks to squeeze and pinch the pancake a couple times to loosen the layers (this step is optional), because you ideally want to see the layers when you hand-pull it apart. The cooked pancake should be crispy and slightly chewy.

Serve these shou zhua bing Chinese pancakes hot out of the pan!

Moo Shu Pork is a typical stir-fried dish in northern China. It’s made with pork, green onions, mushrooms, and scrambled eggs, all rolled into small, thin pancakes instead of being served over rice. If you don’t want to use rice wine or sake, replace it with the same amount of low-sodium chicken broth.

Ingredients

• 2 tablespoons low-sodium soy sauce
• 2 tablespoons rice wine or sake
• 1 teaspoon dark sesame oil
• 2 teaspoons cornstarch
• 1 (1 1/2-pound) boneless pork loin, trimmed and cut into 1 x 1/4-inch strips
• 10 dried shiitake mushrooms
• 1/2 cup (1-inch) sliced green onions
• 3 tablespoons minced garlic (about 12 cloves)
• 2 tablespoons minced peeled fresh ginger
• 1/4 cup dried wood ear mushrooms (about 1/4 ounce)
• 3 tablespoons rice wine or sake
• 3 tablespoons low-sodium soy sauce
• 1/2 teaspoon cornstarch
• 1/2 teaspoon sugar
• 1/4 teaspoon black pepper
• 1 tablespoon vegetable oil, divided
• 2 large eggs, lightly beaten
• 3 cups thinly sliced napa (Chinese) cabbage stalks
• 4 cups thinly sliced napa (Chinese) cabbage leaves
• 2 tablespoons rice wine or sake
• 1/2 cup hoisin sauce
• 1 tablespoon low-sodium soy sauce
• 16 Mandarin Pancakes

Nutritional Information

• Calories 418
• Caloriesfromfat 29%
• Fat 13.6g
• Satfat 3.5g
• Monofat 6.1g
• Polyfat 2.8g
• Protein 24.7g
• Carbohydrate 46.2g
• Fiber 2.8g
• Cholesterol 107mg
• Iron 3mg
• Sodium 710mg
• Calcium 85mg

How to Make It

Combine the first 4 ingredients in a zip-top plastic bag. Add pork; seal and marinate in refrigerator 1 hour, turning occasionally. Remove pork from bag; discard marinade.

Combine boiling water and dried shiitake mushrooms in a bowl; cover and let stand 20 minutes. Drain; discard mushroom stems, and thinly slice mushroom caps. Combine sliced mushroom caps, green onions, garlic, and ginger in a small bowl; set aside.

Combine boiling water and wood ear mushrooms in a bowl; cover and let stand 20 minutes. Drain; cut mushrooms into thin slices. Set aside.

Combine 3 tablespoons rice wine and next 4 ingredients (3 tablespoons rice wine through black pepper) in a small bowl; stir well with a whisk. Set aside.

Heat 1 1/2 teaspoons vegetable oil in a wok or large nonstick skillet over medium-high heat. Add pork, and stir-fry 3 minutes. Remove pork from pan. Add 1 1/2 teaspoons vegetable oil to pan. Add eggs; stir-fry 30 seconds or until soft-scrambled. Add shiitake mushroom mixture; stir-fry 1 1/2 minutes. Add cabbage stalks; stir-fry 30 seconds. Add the wood ear mushrooms, cabbage leaves, and 2 tablespoons rice wine; stir-fry 1 minute. Add pork and cornstarch mixture; stir-fry 2 minutes or until sauce is thick. Place pork mixture on a platter.

Combine hoisin sauce and 1 tablespoon soy sauce. Spread about 1 1/2 teaspoons hoisin sauce mixture on uncooked surface of each Mandarin Pancake. Top each pancake with 1/2 cup pork mixture; roll up.

An informative guide to making scallion pancakes. This recipe shows you how to make them flaky, tasty and crispy. Dipping sauce suggestions are also provided.

Scallion pancakes (Cong You Bing, 葱油饼) are a very popular staple food in China. You can find them both at humble street stalls and in high-end restaurants. Earlier I wrote a recipe on the leavened version of scallion pancakes. Today I’d like to share my tips on how to cook the unleavened version which is thinner and takes less time to prepare. Very flaky, tasty and crispy, they’re truly a delight to enjoy.

How to make them flaky

Well-made scallion pancakes should have many layers when torn open. To achieve the ultimate flakiness, I suggest that you follow these tips:

• Flatten the dough as thin as possible into a rectangle shape, then roll it up from the shorter side into a rope. This is to create maximum layers for the finished pancakes.
• To prevent the layers from sticking to each other, you need to: 1. Add flour to melted lard (or coconut oil for vegetarian) to make a paste. 2. Brush a generous amount of lard paste onto the flattened dough. Widely used in traditional Chinese cuisine, lard has a less liquid consistency than cooking oil when the temperature drops. So it won’t flow out while you shape the pancakes. Coconut oil shares the same feature.

How to make them tasty

Scallion pancakes shouldn’t taste plain. To make them delectable, remember the following tips:

• Be generous with the scallions. Sprinkle as much as you like. The oniony flavour is this pancake’s key feature after all.
• Ground Sichuan pepper gives an extra zing. If you wish, use other ground spices which are available. It can be Chinese five-spice, black pepper, cumin, etc.
• Adjust the quantity of salt. Scallion pancakes make a great breakfast or an afternoon snack on its own. In this case, you may make it saltier. If you have it as a staple to accompany a savoury main course, use less salt instead.

How to make them crispy

A crispy crust is visually appetizing and pleasant on the palate. To ensure the best possible outcome, you need to:

• Coat the frying pan with enough cooking oil.
• Heat up the pan to a high temperature when you place in the pancakes. But remember to turn it down a little afterward. Otherwise, you might have uncooked bits in the middle.
• Flip over the pancakes several times to ensure even crispiness on both sides.

Serve them with a dipping sauce

As I mentioned above, scallion pancakes are often consumed as breakfast in China, along with Chinese rice congee, marbled tea egg, etc. It’s great to serve them with a dipping sauce. The easy Chinese dressing for cucumber salad that I shared earlier will do a nice job. For hot food lovers, why not simply dip them in homemade chili oil?

Pair with savoury dishes

If you’d like to have scallion pancakes as a staple for dinner, I have a few suggestions for meal planning:

Ingredients

• 1 duck
• 4 tbsp Chinese five-spice powder
• 4 star anise
• 2 garlic cloves, bashed
• 4cm piece of fresh root ginger, peeled and roughly sliced
• 4 spring onions, trimmed and cut in half
• 20 Chinese pancakes
• Sea salt and freshly ground black pepper

For the dipping sauce

• Groundnut oil, for frying
• 2 garlic cloves, peeled and chopped
• 3–4 tbsp black bean sauce
• 2 tsp rice vinegar
• 1–2 tbsp soy sauce
• ½ –1 tbsp runny honey

Method

Preheat the oven to 160ºC/Gas 3.

Cut off and discard the flap of fat that hangs over the entrance to the duck’s body cavity. Pat the inside of the cavity with kitchen paper, then season with salt and pepper. Rub the entire outside of the duck with the five-spice powder, massaging it into the skin. Put the star anise, garlic, ginger and spring onions into the cavity.

Place the duck on a rack set over a roasting tin and roast for 160°C/Gas 3 for 1 hour then turn the oven down to 140°C/Gas 1 and cook for a further 2½–3 hours, until the flesh is really tender and the skin crisp.

Meanwhile, make the dipping sauce. Place a small saucepan over a medium heat and add a dash of oil. When hot, fry the garlic until tender but not colouring. Add 3 tablespoons of the black bean sauce, the vinegar, 1 tablespoon soy sauce and ½ tablespoon honey. Mix well and cook over a low heat for 3–4 minutes, until warmed through. Taste and adjust the flavours as necessary – you might need a little more soy sauce or honey, depending on the saltiness or sweetness of the black bean sauce you are using. Transfer to dipping bowls.

Once the duck is cooked, transfer to a plate, cover loosely with foil and set aside to rest for 15 minutes.

When the duck has rested, heat the pancakes according to the packet instructions. Meanwhile, flake the meat off the duck by pulling it apart with two forks. Serve with the dipping sauce and the warm pancakes.

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Gordon Ramsay
Ultimate Home Cooking
By Hodder & Stoughton
Text © Gordon Ramsay 2013
Photography © Con Poulos 2013

How to make Chinese Peanut Sesame Pancake Recipe

Here are step-by-step instructions for making Chinese Peanut Sesame Pancake (花生芝麻面煎糕 huā shēng zhī ma miàn jiān gāo) at home. This pancake looks like Malaysian Peanut Pancake but it is very different in both taste and texture.

How to make Chinese Peanut Sesame Pancake

Servings:

Ingredients:

3 eggs, lightly beaten
70g sugar
260g milk
30g butter
3g baking soda
10ml water
250g all-purpose flour
6g baking powder

Proper amount shelled raw peanuts (peanuts with shell removed)
Proper amount black sesame seeds
Proper amount white sesame seeds
Proper amount brown sugar

Method:

1. Melt butter using a double-boiler.
2. Mix eggs and sugar in a bowl. Add in milk.
3. Mix baking soda with 10 ml water. Add it into the mixture, mix well.
4. Sift flour, baking powder into the mixture, mix well.
5. Add melted butter. Mix into a smooth batter and allow to stand for at least half an hour.
6. Roast peanuts at 180°C for about 15-20 minutes. Let the peanuts cool slightly. Rub them with your hands to remove the skin. Pound the peanuts to fine.
7. Stir-fry black sesame seeds until fragrant.
8. Heat pan over fairly high heat and brush some oil.
9. Turn down the heat to the lowest. Spoon 3 to 4 ladle (half) of the batter into the pan.
10. Cover pan for about 8 to 10 minutes until bubbles appear.
11. Sprinkle sugar, ground peanut and sesame evenly over the surface.
12. Cover the pan again to ensure even heating.
13. Cook for another 13 to 15 minutes.
14. Remove pancake, fold in two and cut into triangles. Serve hot.

Note:

• You need a pan with cover.
• The ingredients above can make two big Chinese Peanut Sesame Pancakes.
• I prepared 300 grams of shelled raw peanuts.
• I prepared 30 grams of each of black and white sesame seeds.
• I prepared 2 tablespoons of brown sugar, 1 tablespoon of brown sugar for each pancake.

We’re all spending more time indoors (and in the kitchen) these days, so it would come as no surprise if you’re missing restaurant-worthy cuisine. And the secret ingredient to making these savoury Chinese scallion pancakes worthy of appearing on a menu? Boiling water! It creates the softest, forgiving dough. Plus, the beauty of this recipe lies within a super easy, double roll and coil technique to produce endless, flaky layers, that are so crispy — we’re obsessed!

Chinese Scallion Pancakes

Prep Time: 15 minutes
Cook Time: 30 minutes
Rest Time: 30 minutes
Total Time: 1 hour, 15 minutes
Servings: 6

Ingredients:

Dough
2 cups all-purpose flour
½ cup cake and pastry flour or all-purpose flour
1 tsp salt
1 cup boiling water
¼ cup cold water
6 Tbsp vegetable oil for frying (approx.)

Filling
2 Tbsp all-purpose flour
¼ cup melted lard or melted shortening
3 Tbsp vegetable oil
1 tsp salt
6 scallions (green onions), finely chopped
1 tsp crushed Szechuan peppercorns or hot pepper flakes (optional)

Dipping Sauce
1 Tbsp soy sauce
1 Tbsp Chinkiang vinegar or rice wine vinegar
1 tsp toasted sesame seeds or julienned ginger (optional)
Pinch granulated sugar
1 scallion (green onion), finely chopped

Directions:

1. To make the dough: stir together the all-purpose flour, pastry flour and salt in a large bowl. Using a fork, gradually mix in the boiling water in a circular motion. Stir in the cold water to form a shaggy, wet dough. Turn out onto work surface; knead, scraping and dusting with additional flour until smooth and very soft, 3 to 5 minutes. Place on floured surface and loosely cover with plastic wrap or a kitchen towel to prevent crust from forming. Let it rest for 30 minutes.

Note: The combination of boiling water produces a soft, easy to roll pancake, while the cold water creates a chewy texture, while also cooling the mixture for easy handling.

2. Meanwhile, make the filling: in a small bowl, stir the flour, lard, oil and salt until combined. Gently warm in the microwave for 15 to 20 seconds to loosen if mixture solidifies. While you’re waiting for the dough to rest, you can also make the dipping sauce: in a ramekin, stir together soy sauce, vinegar, sesame seeds, sugar and scallion.

3. Divide dough into 6 even pieces and roll each into a ball, tucking at the bottom and then covering with a kitchen towel. Roll one ball into an 8 to 9-inch circle, dusting with flour to prevent sticking. Using a pastry brush, paint a thin layer of the filling. Roll up like a jelly roll and twist into a tight spiral, tucking the end underneath. Flatten with hand then roll again into 8-inch circle. Cover with kitchen towel. Repeat with remaining dough.

Tip: To prevent drying out, be sure to cover each rolled dough with a damp cloth or plastic and don’t layer each on top of each other, they will stick together.

4. Working with one rolled dough, brush a thin layer of the filling and sprinkle with 1/6 of the scallions and Szechuan pepper (if using). Roll up like a jelly roll and twist into a tight spiral, tucking the end underneath. Flatten with hand then roll into 6-inch circle and cover with a kitchen towel. This is now ready for frying. Repeat with remaining dough.

Tip: If you want to make these ahead of time, you can freeze uncooked rolled pancakes for up to 1 month. Defrost, pat dry with paper towel and cook with the following instructions.

5. Heat a skillet over medium heat; add 1 Tbsp of the vegetable oil. Carefully add one pancake and cook, swirling to distribute oil until golden brown, 2 to 3 minutes. Flip, swirling pancake to absorb oil and cover with a lid. Cook until second side is an even golden brown, 2 to 3 minutes, adding more oil as needed. Transfer to a paper-towel lined serving plate and repeat with remaining dough and cooking oil.

6. To serve, don’t cut into wedges, these pancakes need to be torn to fully enjoy the flaky coating. Don’t forget the dipping sauce.

Tip: Reheat pancakes in a skillet with a drizzle of oil and enjoy with a sunny-side up egg, a popular Chinese breakfast.

Craving more comfort food? This asparagus and mushroom yaki udon or this one-pot pasta and chickpea stew might just do the trick.