Recipe Sections
4 - 6 as an accompaniment
The final pancake should be crispy on the outside with a few caramelized spots on the surface.
Originally a very popular snack in Northern China. These crispy pancakes go very well with Peking Duck.
3 1/2 cups plain flour
1 1/4 cups water
3 spring onions, finely chopped
1/4 cup oil
1/2 tsp sesame oil
Salt and pepper to taste
1. Boil 1 cup water then add 1/4 cup of cold water.
2. Add 3 cups flour, salt and pepper to a bowl, slowly add the water, while stirring.
3. Knead until the flour mix has formed a dough.
4. Make 12 small dough balls and keep covered then roll each ball of dough out to saucer size circles, using flour if necessary.
5. Add a few chopped spring onions, and a drizzle of sesame oil.
Roll each circle into long sausage shapes and then roll into a flat spiral.
6. Using a rolling pin, roll out the spirals until flat.
7. Brush a frying pan with cooking oil and fry the pancakes on low heat, turn over when the bottom is crispy.
Serve with warmed Peking Roast Duck and Thai dipping sauce (see recipe in Sauces section) or plum sauce.