Mandarin Pancakes – a delicious recipe with boiling water, flour, cold water, sesame oil. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Mix together the boiling water and flour.
2
Mix with a spoon. Add cold water and knead dough.
3
Shape dough into long tube and cut off pieces the equivalent of 2 tablespoons. Keep pieces you are not working covered with plastic wrap to keep from drying. Take one piece and flatten with hands.
4
Place it on a lightly floured board and roll it thin.
5
Brush one side of two rolled pancakes with seasame oil and place the two oiled sides together facing each other. Roll thinner. Cook both sides on lightly oiled surface (wok or skillet) until lightly browned.
6
Remove and separate the pancakes. Set aside under a slightly damp cloth until all are done.
7
You may wish to steam the pancakes before serving to warm.
8
Use like a tortilla for Mu Shoo Pork or anything you might use a crepe for (great with fruit).
9
The sesame oil adds a great aroma.
1186
kcal
Calories
62
g
Fat
137
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 1 c. boiling water, 3 c. flour, 1/3 c. cold water, sesame oil.
Yes, Mandarin Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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