I’m excited to share my go-to recipe for Mandarin Pancakes, made completely from scratch. These pancakes are easy to make with only 4 simple ingredients, and I’ll guide you step by step to ensure they turn out perfectly every time!
What are Mandarin Pancakes?
In China, these are known as 单饼 (dān bǐng), which translates to “single pancake.”
Interestingly, some people also refer to them as Peking Duck Pancakes or Moo Shu Pancakes, though they are slightly different in preparation and texture.
If you’ve tried my classic Peking Duck Pancakes, you’ll notice that the method for making Mandarin pancakes is very similar.
The main difference lies in the cooking method: one is steamed, while the other is pan-fried. The Mandarin pancake, when cooked this way, becomes wonderfully crispy on the outside.
If you happen to have leftover dumpling wrappers, you can check out my Chinese Steamed Duck Pancakes (Quick and Soft) recipe for a shortcut method to make these pancakes even faster and easier.
Though I usually cook the pancakes on an electric griddle, you can use a nonstick frying pan just as easily.
These Mandarin pancakes are so simple to prepare, and they’re a big hit with kids!
I love serving them with a variety of fillings, such as Moo Shu pork, stir-fried shredded potatoes, crispy chicken strips, shredded cucumber, and shredded carrots. They also go perfectly with a drizzle of sweet bean paste, and tomato ketchup.
Full Boiled Water Dough Method
Now, one of the key features of Mandarin pancakes is the Full Boiled Water Dough Method, which gives them their signature texture. Unlike the Semi-Hot Water Method used for Peking Duck Pancakes, this method calls for using all boiled water.
Here’s how it works:
You heat water until it’s boiling hot, then immediately pour it into the flour to make the dough.
Ingredients
- 300g all-purpose flour
- 3g salt
- 180g boiling water
- 15g cooking oil
Note:
- Be careful when handling the dough after mixing, as it will be hot from the boiling water.
Instructions
- Making the Dough:
In a large mixing bowl, combine 300g all-purpose flour and 3g salt. Stir the ingredients together until evenly distributed. Slowly pour in 180g boiling water while stirring with chopsticks. Continue stirring until the flour begins to clump together into a shaggy mass. Then, drizzle in 15g cooking oil and use your hands to knead the dough into a smooth ball. Be cautious as the dough will be hot when you first knead it.
- Resting the Dough:
Cover the dough with a damp cloth or plastic wrap and let it rest in the bowl for 30 minutes. This resting period allows the gluten to relax, making the dough more pliable and easier to roll out, which helps achieve a perfect texture in the pancakes.
- Dividing the Dough:
After the dough has rested, roll it into a long log. Use a knife to cut it into 16 evenly-sized pieces. Take each piece and gently roll it into a smooth ball, shaping it neatly to prepare for rolling.
- Rolling the Pancakes:
Take one of the dough balls and, using a rolling pin, flatten it into a round pancake. When rolling, apply even pressure from the center outward, rotating the dough as you go. Aim for a diameter of 15-20 cm, but make sure it’s not too thin to prevent breakage when cooking.
- Cooking the Pancakes:
Preheat an electric griddle or flat pan to medium heat. There’s no need to oil the pan. Place the rolled pancake directly onto the heated griddle and cover it with a lid. Cook for 1 minute, then open the lid and check the surface. When small bubbles form and the surface turns light golden, it’s ready to flip. Use chopsticks to flip the pancake and cook the other side for another 1 minute. Once both sides are golden and lightly puffed, your Mandarin pancake is ready!
Frequently Asked Questions
Can I make these pancakes ahead of time?
Yes, you can make these pancakes ahead of time. Once cooked, you can store them in an airtight container and keep them in the refrigerator for up to 2 days. To reheat, simply steam or lightly reheat them on a griddle for a few seconds.
Can I freeze these pancakes?
Absolutely! To freeze, let the pancakes cool completely, then stack them with parchment paper between each pancake to prevent sticking. Store them in a freezer-safe bag or container. To reheat, steam or gently warm them in a skillet.
Crispy and Soft Mandarin Pancakes: A Step-by-Step Guide
Ingredients
- 300 g all-purpose flour
- 3 g salt
- 180 g boiling water
- 15 g cooking oil
Instructions
Making the Dough:
- In a large mixing bowl, combine 300g all-purpose flour and 3g salt. Stir the ingredients together until evenly distributed. Slowly pour in 180g boiling water while stirring with chopsticks. Continue stirring until the flour begins to clump together into a shaggy mass. Then, drizzle in 15g cooking oil and use your hands to knead the dough into a smooth ball. Be cautious as the dough will be hot when you first knead it.
Resting the Dough:
- Cover the dough with a damp cloth or plastic wrap and let it rest in the bowl for 30 minutes. This resting period allows the gluten to relax, making the dough more pliable and easier to roll out, which helps achieve a perfect texture in the pancakes.
Dividing the Dough:
- After the dough has rested, roll it into a long log. Use a knife to cut it into 16 evenly-sized pieces. Take each piece and gently roll it into a smooth ball, shaping it neatly to prepare for rolling.
Rolling the Pancakes:
- Take one of the dough balls and, using a rolling pin, flatten it into a round pancake. When rolling, apply even pressure from the center outward, rotating the dough as you go. Aim for a diameter of 15-20 cm, but make sure it's not too thin to prevent breakage when cooking.
Cooking the Pancakes:
- Preheat an electric griddle or flat pan to medium heat. There's no need to oil the pan. Place the rolled pancake directly onto the heated griddle and cover it with a lid. Cook for 1 minute, then open the lid and check the surface. When small bubbles form and the surface turns light golden, it's ready to flip. Use chopsticks to flip the pancake and cook the other side for another 1 minute. Once both sides are golden and lightly puffed, your Mandarin pancake is ready!
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