Mandarin Pancakes

Amanda Smith


Wonderful chinese pancakes to use with my Lion's Head Meatball Hoagies. Instead of using a hoagie bun, use a pancake to make a wrap style sandwich.

Picture from to show example of Mandarin Pancake.

★★★★★ 1 vote
10 pancakes
1 Hr 30 Min
Stove Top


1 1/2 c
all purpose flour
1 pinch
1/2 c
boiling water
2 Tbsp
cold water
2 Tbsp
sesame oil
flour for rolling


1In a bowl, stir together flour, pinch of salt, and boiling water. Add cold water, stir until dough forms. Turn out dough onto a lightly floured surface and knead until smooth, about 10 minutes. Cover and let rest for 30 minutes.
2Divide dough in half, cut each half into 5 pieces and roll each piece into a small ball.
3On a lightly floured surface using a rolling pin, roll each ball into a 3-inch pancake. Brush 5 of the pancakes with sesame oil, top each with another pancake. Roll each pancake into an 8- inch pancake.
4Heat a dry heavy skillet. Cook each pancake, without browning, on both sides until blistered with several air pockets.

About this Recipe

Course/Dish: Flatbreads, Other Breads
Main Ingredient: Flour
Regional Style: Asian