Best 8 Mandarin Pancakes Recipes

MANDARIN PANCAKES

Steps:

• Combine flour and boiling water in a large bowl until dough comes together. Turn dough onto a lightly floured work surface and knead until smooth and elastic, 5 to 8 minutes. Shape dough into a 1 1/2-inch thick log and divide into 16 equal portions.
• Roll each piece of dough into a 6-inch circle on a lightly floured work surface. Brush 8 dough circles with sesame oil. Place an unoiled dough circle on top of an oiled dough circle, gently pressing them together.
• Heat a nonstick skillet over medium-high heat. Place 1 dough circle stack in the skillet and cook until slightly puffed, about 1 minute per side. Remove from the skillet and cool slightly. Peel pancakes apart. Repeat cooking with remaining dough circles.

MANDARIN PANCAKES

Steps:

• Whisk flour and salt together in a large bowl. Gradually stir in boiling water until a dough forms. Turn dough out onto a lightly floured surface and knead until smooth, about 5 minutes. Return dough to bowl and cover with a damp towel; let stand 30 minutes.
• On a lightly floured surface, roll out dough 1/4-inch thick. Using a 3-inch round cutter, cut out circles from dough. Working with 1 round at a time, gently brush one side of dough with sesame oil, using your fingertip or a small pastry brush; top with a second round. Using a rolling pin, roll both rounds together into a 6-inch circle. Cover with a damp towel and repeat process with remaining dough rounds.
• Heat a medium nonstick skillet over medium heat. Add one pancake to skillet and cook, turning once, until lightly golden and dry, about 30 seconds per side. Remove from skillet and let cool slightly; separate into 2 pancakes. Repeat process with remaining pancakes. Pancakes can be made ahead and wrapped with plastic wrap; to heat, unwrap pancakes and steam in a steamer basket set in a saucepan with 1 inch simmering water until warm.

CRISP-SKINNED DUCK WITH MOCK MANDARIN PANCAKES

Steps:

• Rinse ducks inside and out and pat dry. Remove excess fat from cavities and truss ducks. On a metal rack set in a large roasting pan arrange ducks, breast sides up and several inches apart. Let ducks dry, uncovered and chilled, 3 days.
• In a small bowl stir together boiling water, honey, and vinegar and cool to room temperature. Brush ducks with some honey mixture, keeping them chilled, and brush again every 20 minutes for 1 hour. Let ducks dry at room temperature 30 minutes.
• Preheat oven to 350°F.
• Pierce skin of ducks all over with a fork to allow fat to drain and help skin get crisp. Roast duck in middle of oven until mahogany brown and a meat thermometer inserted into fleshy part of a thigh registers 180°F., about 1 hour 15 minutes. Let ducks stand 10 minutes. Discard string and carefully pour out juices from cavities.
• Cut around entire breast of each duck with a sharp paring knife and carefully peel off crisp skin in large pieces. Cut skin into 2 1/2- by 1-inch strips. Cut away and discard any fat on breast meat and remove breast meat from bone. Slice breast meat diagonally into 1/4-inch-thick slices and arrange on a platter with crisp skin. Remove legs from duck and arrange on another platter. Duck meat may be reheated and skin recrisped in a 350°F. oven until just hot.
• To make scallion brushes:
• If serving mock pancakes halved, 48 scallion brushes (one for each half) will be necessary for rolling inside the pancakes. If leaving the pancakes whole, 24 scallion brushes will be needed.
• Trim roots and green parts from scallions, leaving about 2 1/2 inches of stalk. Fringe ends of scallions by cutting slits about 1/2 inch deep all around both ends of each stalk, leaving about 1 inch of solid scallion in center, and spread fringed ends gently. Put scallions in bowl of ice and cold water. Chill scallions 2 hours, or until fringed ends have curled
• Drain scallions well.
• To assemble pancakes:
• Using a scallion brush spread some hoisin sauce on a pancake (whole or half) and top with the scallion brush, some breast meat, and some crisp skin. Roll up pancake to enclosed filling. Make more pancakes with remaining scallion brushes, hoisin sauce, breast meat, and crisp skin in same manner.
• Serve duck legs on the side.

LACQUERED DUCK IN MANDARIN PANCAKES

Steps:

• To make pancakes: place flour in mixing bowl. Gradually stir in boiling water to form rough dough. Let cool 10 minutes. Knead dough on lightly floured surface until smooth and elastic, about 5 minutes. Cover with dampened towel and let stand 30 minutes.
• Cut dough in half and shape each half into 1-1/2-inch-thick log. Cut each log into 12 equal pieces. Cover with dampened towel.
• Place 1 piece dough, cut side down, on lightly floured surface. Using your fingers, press into 2-inch circle. Repeat with another piece of dough. Lightly brush top of 1 circle with oil. Place other circle on top and lightly pinch edges together. Repeat with remaining dough. Working from center of each double pancake to edge, roll out into 6-inch circle.
• Heat well-seasoned or very lightly oil nonstick skillet over high heat until very hot. Place 1 pancake in skillet and cook, shaking skillet, until puffed in center, about 1 minute. Flip pancake, then cook and shake about 30 seconds longer. Pancake should be dry on surface but still supple. Let cool several seconds and peel apart. Fold each pancake, cooked side in, into quarters and place in steaming rack lined with cheesecloth or parchment paper. Cover rack with dampened towel. Repeat with remaining pancakes.
• Heat oven to 425 degrees.
• Remove excess fat from duck. Rinse inside and out and pat dry with paper towels. Rub garlic and ginger over outside and inside of duck, then place in cavity. Rub 2 T. soy sauce over outside of duck to color it. Place duck, breast up, on rack in roasting pan and pour 1 cup water into pan. Prick duck all over with fork. Roast 1 hour, pricking occasionally with fork and turning over once.
• Mix remaining 2 T. soy sauce, the rice wine, orange juice, cranberry juice, 1/2 cup water, and the honey.
• Remove duck from oven and carefully pour off fat and water. Reduce heat to 350 degrees. Pour juice mixture over duck (which should be back side up). Roast 45 minutes, basting every 15 minutes and turningover once. Let stand 10 minutes before carving.
• Meanwhile steam pancakes on rack over boiling water 10 minutes.
• Thinly slice duck breast and leg meat. Remove all meat and tear into shreds.
• To serve, smear scant teaspoon hoisin sauce over center of pancake, sprinkle with scallions, and add 2 slices duck. Roll up pancake.

MOO SHU PORK WITH MOCK MANDARIN PANCAKES

Steps:

• Thinly slice green onions reserving 1/4 cup for garnish.
• Coursely chop water chestnuts with a food chopper.
• Combine hoisen sauce and 2 teaspoons of oil in a cup and set aside.
• For the pancakes, heat remaining teaspoon oil over medium-high heat for 1-3 minutes or until shimmering.
• Lightly beat eggs in a coating tray.
• Dip 1 tortilla into eggs, and place tortilla in skillet.
• Cook 20-30 seconds or until lightly golden brown, turning once.
• Repeat with remaining tortillas.
• Cover pancakes and keep them warm.
• Flatten pork with toothed end of a meat tenderizer, and cut into 1/4 inch strips.
• Add pork to skillet, cook 2-3 minutes over medium heat or until no longer pink.
• Add remaining green onions, water chestnuts, cole slaw mix, and hoisen sauce mixture.
• Cook 2-3 minutes or until heated through, tossing to coat.
• Spoon pork mixture into pancakes, and garnish with reserved onions.

MANDARIN PANCAKES

Steps:

• In a mixing bowl put the flour, and gradually stir in the water, mixing to make a thin batter.
• When cool enough to handle, work the dough on a lightly floured surface until smooth.
• Place the dough in a bowl, cover with a dish towel and let rest for 30 minutes.
• Place the sesame oil in a small bowl.
• Place the dough on a lightly floured surface and roll out to 1/4-inch thickness.
• Cut into rounds with a 3-inch cutter.
• With your fingers, daub a small amount of oil on top of 1 round.
• Place another round on top and press together.
• Roll the 2 rounds together to form a circle about 6 or 7-inches in diameter.
• Cover with a damp kitchen cloth until ready to cook, and repeat with the remaining dough.
• Heat a large non-stick skillet over medium heat.
• Cook 1 pancake at a time until barely golden and dry on both sides, turning once, about 1 minute.
• Remove from the pan, and when cool enough to handle, carefully separate the 2 pancakes.
• Wrap in foil until ready to use, or refrigerate.
• (To reheat, place in a steamer insert and steam, covered, for 5 minutes.).

MOCK MANDARIN PANCAKES

Steps:

• Preheat oven to 350°F.
• Brush one side of each tortilla with some oil and stack on a large sheet of foil. Wrap tortillas loosely in the foil and heat on middle rack of oven until warm, about 10 minutes.
• Serve pancakes whole or halved.

QUICK & EASY MANDARIN ORANGE PANCAKES FOR ONE

Steps:

• Drain the oranges, reserving the syrup (if you'd like to use it as a topping). Chop the orange segments.
• Beat the egg white and salt with a wire whisk until stiff peaks form. Add the pancake mix, liquid, and baking soda, and mix until no lumps remain.
• Drop a quarter of the batter onto a lightly greased griddle or nonstick pan. When the pancake begins to bubble, scatter a quarter of the chopped orange segments over the top; after a few seconds, flip the pancake quickly. Cook a minute more. Repeat with the remaining 3/4 batter.
• If desired, serve with reserved syrup.