Pancakes (for peking duck hoisin rolls)

    1 hour 20 min

    I needed plenty of pancakes for New Years Eve to go with peking duck, shredded served with hoisin sauce, spring onions and cucumber strips.


    Surrey, England, UK
    3 people made this

    Serves: 8 

    • 200g self raising flour
    • 150g strong white bread flour
    • 300ml hot water

    Prep:20min  ›  Cook:15min  ›  Extra time:45min resting  ›  Ready in:1hr20min 

    1. In a mixing bowl, combine the two flours and mix well. Add the water, a little at a time, stirring to form a firm mixture. Cover with a damp cloth and rest for 30 minutes.
    2. Knead to work into a smooth dough, roll into a long cylinder. Cut in half, cover in damp cloth and rest again (I left for 15 minutes).
    3. Divide each cylinder into approximately 15 balls - mine came out at 26g per ball. Roll and then flatten two, brush oil over one patty and then put together. Flatten and roll the two patties to about 15cm (6 in).
    4. Heat a dry frying pan to medium heat. Place the pancake in frying pan and cook until lightly spotted, turn and cook again. Remove from pan, allow to cool a little before carefully peeling apart. Fold each pancake in half, leaving the cooked side inside.
    5. If using right away, place in a steamer and steam for 10 minutes. If using later, cover with a damp cloth and set in a cool place until needed later in the day. Steam for 10 minutes prior to serving.


    We used a plain oil as our party had some allergies to consider. Sesame oil or chilli oil would perhaps be rather nice for this.

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    Reviews in English (1)


    Excellent basic recipe for wonton pancakes, suitable also for e.g. wrapping and deep frying spring / pancake rolls. As Cally mentions, sesame oil is very good, and is actually preferable, allergies permitting. Perhaps worth reiterating is that pancakes should be cooked on a DRY pan. I also found that there's no actual need to steam the pancakes after pan cooking - they're just fine as they are.  -  04 Sep 2017