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Mandarin Pancakes

Source: Casual Cuisines of the World - Far East Cafe
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Active Time:  15 Minutes
Total Time:  45 Minutes
  Makes twenty 8-inch pancakes
Mandarin pancakes are crêpe-like breads used to wrap stir-fried dishes. Commercially prepared pancakes are available in the frozen-food sections of Chinese food stores.
RECIPE INGREDIENTS
2 cups all-purpose flour, plus extra as needed
Pinch of salt
1 cup boiling water
3 tablespoons Asian sesame oil or vegetable oil
Mandarin Pancakes Recipe at Cooking.com
DIRECTIONS
In a food processor fitted with the metal blade, combine the 2 cups flour and salt; pulse once to mix. With the motor running, pour the boiling water through the feed tube in a slow, steady stream. Continue to process until a rough ball forms and the dough pulls away from the sides of the work bowl, 15-20 seconds. If the dough is sticky, sprinkle with more flour and process for 15 seconds longer.


Turn out the dough onto a lightly floured work surface. Knead until smooth and no longer sticky, about 3 minutes. Cover with a damp towel and let rest for at least 30 minutes, or wrap in the towel and refrigerate overnight. Bring to room temperature before continuing.


Return the dough to a lightly floured work surface and knead again until fairly firm, smooth and no longer sticky, about 1 minute. Divide the dough in half. Roll out one-half 1/4 inch thick. Using a 3-inch round cookie cutter, cut out 10 rounds. Brush half of the rounds with a thin film of sesame or vegetable oil, then cover each oiled round with an unoiled one.


Preheat an ungreased frying pan over medium-low heat for 1 minute. Meanwhile, on a lightly floured board, roll out one "sandwiched round" into a round 8 inches in diameter and place in the pan. Within 45-60 seconds, the round should puff in the middle and blister on the bottom. Turn it over and continue to cook for about 30 seconds longer. Remove from the heat and immediately pull the layers apart to make 2 pancakes. Stack them, dry side down, and wrap in aluminum foil while preparing the remaining pancakes. Use the pancakes immediately, or refrigerate for up to 2 days or freeze for up to 1 month.


To reheat refrigerated pancakes, fold them in half or into quarters and arrange them in a bamboo steaming basket. Set the steaming basket over (not touching) boiling water in a wok; cover and steam for 3 minutes. Serve directly from the basket. If pancakes are frozen, thaw first at room temperature, then steam for 5 minutes.


Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes twenty 8-inch pancakes
Calories: 64
Fat. Total: 2g
Protein: 1g
Carbohydrates, Total: 10g
Sodium: 7mg
% Cal. from Fat: 28%
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