Mandarin Pancakes Recipe

Mandarin Pancakes Recipes

Ingredients :

450g plain all purpose flour

300ml boiling water

1 tsp oil

roasted sesame oil

Method :

Sift the flour into a bowl, pour in the boiling water, stirring as you pour. Add the oil and knead into a firm dough. Cover with a damp tea towel and set aside for 30 minutes.

Turn the dough out onto a floured surface and knead for 8-10 minutes, or until smooth. Divide the dough into three equal portions, roll each portion into a long cylinder, then cut each cylinder into eight to 10 pieces. Roll each piece into a ball and press into a flat disc with the palm of your hand. Brush one disc with sesame oil and put another disc on top. Using a rolling pin, flatten each pair of discs into a 15cm (6 in) pancake.

Heat an ungreased wok or frying pan over high heat, then reduce the heat to low and place the pairs of pancakes, one at a time, in the pan. Turn over when brown spots appear on the underside. When the second side is cooked, lift the pancakes out and carefully peel them apart. Fold each pancake in half with the cooked side facing inwards, and set aside under a damp cloth.

Just before serving, put the pancakes on a plate in a steamer. Cover and steam over simmering water in a wok for 10 minutes. To store the pancakes, put them in the fridge for 2 days or in the freezer for several months. Reheat in a steamer for 4-5 minutes or in a microwave for 30-40 seconds.

Serves 4 - 6

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