Chinese Pancakes

Chinese Pancakes

Get ready to rock your taste buds with this delicious, flaky Chinese Pancake recipe! It’s the perfect combo of crispy crackle, tender satin layers, and much yum. Join the tasty adventure – let’s whip it up together!

What you’ll need for these amazing flaky Chinese pancakes:

For the dough:

  • 2 cups all-purpose (AP) flour
  • 1/2 Tsp salt 
  • 1/2 cup boiling water
  • 1/4 cup room temperature water
  • 3 Tb vegetable oil (for the pan)

Flour roux:

  • 1/2 cup all-purpose flour
  • 1 Tsp salt
  • 1/2 Tsp five-spice powder
  • 1/2 cup vegetable oil

Sauce for Dipping:

  • 1 Tb light soy sauce
  • 1 Tsp Sherry (or red wine) vinegar
  • 1 Tb chili oil (this is optional)
  • A bunch of spring onions

Start by adding the flour to a large mixing bowl, followed by the salt, and then mix it together with a pair of chopsticks. Slowly add the boiling water, followed by the water at room temperature while mixing. Switch over to kneading the dough with your hands until it becomes smooth (about 4-5 min). If the dough feels too stiff, sprinkle more water on it (it took about ¼ cup for me, but adjust as needed). Cover the bowl and let the dough rest for 30 minutes.
Meanwhile, let’s work on the flour roux and the dipping sauce.
Split the spring onions in half lengthwise, then chop. In a small mixing bowl, add the ½ cup AP flour followed by the 1 Tsp salt and ½ Tsp five-spice powder. Heat up the ½ cup oil while shimmering on the surface, then carefully pour it in while mixing with the chopsticks. Keep mixing until smooth.
For the dipping sauce, add the light soy sauce to a bowl, followed by the sherry vinegar and chili oil (optional). Sprinkle some chopped spring onions on top, then set aside.
Dust the counter with flour, place the dough on it, and divide it into four pieces. We’ll work with one piece at a time while the others stay in the bowl covered so they won’t dry out.
Form the dough into a ball, then flatten it with a rolling pin. Keep rolling until you get a wide oval (or ellipse) shape as thin as possible without breaking. Spread an even layer of the roux on the surface with a basting brush, then scatter chopped spring onions on top. Gently roll the dough from the widest edge, ensuring you have a snug wrap. Next, coil the roll into an S-shape from both ends, then fold the two coils on top of each other. Press down, then roll it into a ¼-inch (6 mm) thick disk. Set aside and cover while you repeat the same process with the leftover dough pieces.

Heat up a pan over medium heat, then coat it with oil (about 1 Tb). Cook the pancakes one at a time for 3-4 minutes per side or until golden, brown, and delicious.
Cut in wedges and serve while hot with the dipping sauce.

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