Mandarin Pancakes

These tender pancakes have just the right amount of chew, making them perfect for eating with Peking duck or moo shu pork.

Mandarin Pancakes

Fred Hardy / Food Styling by Melissa Gray / Prop Styling by Shell Royster

Active Time:
1 hrs
Total Time:
1 hrs 30 mins
6 servings
12 pancakes

These thin flour-based pancakes are made to be served with Chinese classics like Peking Duck or Moo Shu Pork. These Mandarin pancakes come together with just three ingredients and a little time. 

How to Make Mandarin Pancakes

Create a shaggy dough with all-purpose flour and boiling water. After kneading the dough, allow it to rest at least 30 minutes and up to 6 hours. Divide the dough into 12 pieces and roll them into flat discs. Lightly brush the pancakes with sesame oil, then stack two pancake discs together and roll again until very thin. Cook each pair of discs in a skillet until browned and blistered all over. Once they are cooked, pull the two cooked discs apart to have 12 total pancakes.


  • 2 cups (about 8 1/2 ounces) all-purpose flour, plus more for work surface

  • 3/4 cup boiling water (See Note)

  • 3 teaspoons sesame oil


  1. Place flour in a medium bowl. Pour boiling water over flour, and stir using a chopstick until combined. (Mixture will still be quite crumbly and shaggy.) Transfer flour mixture to a very lightly floured work surface; press together, and knead until smooth, 6 to 8 minutes (very lightly flour hands and work surface, as needed, if mixture is too sticky). Cover dough with a damp cloth, and let rest at least 30 minutes or up to 6 hours.

  2. Roll dough into a 12-inch log; cut into 12 equal pieces. Cover with a damp cloth. Flatten each piece into a disk using the heel of your hand. Roll each disk into a 4-inch-wide x 1/8-inch-thick round. Brush top of each disk with sesame oil; place 1 disk on top of a second disk, oiled sides facing up. Pat and roll stacked dough into 6-inch-wide x 1/8- to 1 1/6-inch-thick round; very lightly flour surface, and flip dough as needed while rolling. Repeat with remaining dough to create 6 total pancakes. (Cover dough with a damp towel to keep from drying out while cooking pancakes.)

  3. Heat a large nonstick skillet over medium. Place 1 pancake in skillet, and cook until blistered and browned on 1 side, 30 seconds to 1 minute. Flip pancake, and cook until blistered and browned on second side, 30 seconds to 1 minute. Transfer cooked pancake to a platter, and peel apart (you’ll now have 2 pancakes); loosely cover with aluminum foil, and keep warm. Repeat process with remaining dough. Serve while still warm with roast duck. Leftover pancakes can be wrapped and stored at room temperature for up to 1 day.


For best accuracy, be sure to measure the water after it is boiling for use in this recipe.

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