Mandarin Pancakes
Homemade Mandarin pancakes are easier to make than you'd think, using just five simple ingredients! These savory pancakes taste like they came from your favorite Chinese restaurant, and are perfect for stuffing.
Servings: 10 pancakes
Calories: 128kcal
Ingredients
- 2 cups all-purpose flour, plus more for kneading
- ½ teaspoon salt
- 1 cup just boiled water
- 1 tablespoon toasted sesame oil
- 2 tablespoons peanut oil, or high-heat oil of choice
Instructions
- Stir the flour and salt together in a large mixing bowl.
- Add the water and sesame oil.
- Stir the ingredients together until they're fully combined and have formed a soft dough.
- Turn the dough onto a lightly floured work surface, then knead it for three to five minutes, until it becomes smooth and elastic.
- Cover the dough with a damp tea towel and allow it to rest for twenty minutes.
- Once the dough has finished resting, roll it into a long snake, about eight to ten inches long. Cut the snake into ten approximately equal sized portions.
- Roll each dough portion into a ball, then brush the entire outer surface with the peanut oil.
- Place a medium nonstick skillet over medium-high heat.
- While the skillet heats up, roll one of your dough balls into an eight inch circle.
- Once the skillet is hot, transfer your dough circle to the skillet. Allow it to cook for one to two minutes, until darkened in spots.
- Carefully flip the pancake, then cook it for another minute or two, until it has dark spots on both sides. Remove the pancake from the skillet and transfer it to a plate when it's done.
- Repeat the process until all of the pancakes are cooked.
- Serve.
Nutrition
Serving: 1pancake | Calories: 128kcal | Carbohydrates: 19g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 117mg | Potassium: 27mg | Fiber: 1g | Sugar: 0.1g | Calcium: 4mg | Iron: 1mg