Mandarin Pancakes

Mandarin Pancakes

The Spruce / Diana Chistruga

Prep: 20 mins
Cook: 15 mins
Rest Time: 30 mins
Total: 65 mins
Servings: 5 to 6 servings
Yield: 10 to 12 individual pancakes
Nutritional Guidelines (per serving)
51 Calories
4g Fat
4g Carbs
1g Protein
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Nutrition Facts
Servings: 5 to 6
Amount per serving
Calories 51
% Daily Value*
Total Fat 4g 5%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 94mg 4%
Total Carbohydrate 4g 2%
Dietary Fiber 0g 2%
Protein 1g
Calcium 14mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Use these Chinese pancakes in dishes such as moo shu pork and sweet red bean paste pancakes. This particular recipe is done in the Mandarin style, which allows you to cook two pancakes sandwiches together at once, peeling them apart before serving. This is the kind of pancake commonly seen in Chinese restaurants.

Ingredients

Steps to Make It

  1. Gather the ingredients.

    Mandarin Pancakes ingredients

    The Spruce / Diana Chistruga

  2. In a large bowl, combine the flour and boiling water, starting with 3/4 cup. Begin stirring it immediately, adding a little more water at a time until a shaggy dough forms.

    flour and water in a bowl

    The Spruce / Diana Chistruga

  3. Knead the warm dough for about 6 minutes, or until you have a smooth dough. If the dough sticks to your hands or the counter, add a sprinkle of flour.

    knead dough on a wood board

    The Spruce / Diana Chistruga

  4. Cover the dough and let it rest for 30 minutes.

    dough covered with a towel

    The Spruce / Diana Chistruga

  5. Turn the rested dough out onto a lightly floured surface. Cut the dough in half to form two balls. Use a lightly floured rolling pin to roll each half out until it is 1/4-inch thick.

    roll out dough on a wood surface

    The Spruce / Diana Chistruga

  6. Use a cookie cutter or trace a glass or mug with a knife to cut out 3-inch circles of dough.

    dough cut into circles

    The Spruce / Diana Chistruga

  7. Use a pastry brush to brush 1/4 to 1/2 teaspoon of sesame oil over the top of 2 dough circles. Lay one pancake on top of the other, so that the oiled sides are together. (Don't worry if one of the edges hangs over the other.)

    brush dough with sesame oil and place more dough on top

    The Spruce / Diana Chistruga

  8. Roll out the pancakes together to form a 6-inch circle. Continue with the remainder of the pancakes. Use a damp towel to cover the prepared pancakes and keep them from drying out while preparing the remaining dough.

    roll out dough

    The Spruce / Diana Chistruga

  9. Heat a nonstick or cast-iron frying pan over medium heat. Add one of the pancake pairs and cook until browned on both sides—about 3 minutes altogether; the second side will cook more quickly than the first side.

    dough frying in a pan

    The Spruce / Diana Chistruga

  10. Remove the paired pancakes from the pan and pull them apart while they are still hot. Cover to keep warm. Continue with the remainder of the pancakes. Serve immediately.

    Mandarin Pancakes on a plate

    The Spruce / Diana Chistruga

Tip

  • These pancakes can be made ahead and frozen.
  • If using in sweet red bean paste pancakes, bring back to room temperature before cooking with the red bean paste. Otherwise, reheat before serving.

How to Use Mandarin Pancakes

  • Traditionally, these pancakes are used to wrap moo shu (mu shu) pork or a vegetarian version made with tofu and mushrooms
  • Wrap up crispy peking duck and its accompaniments
  • Serve instead of rice with stir-fries
  • Fill with red bean paste for a sweet treat