Mandarin Pancakes

These Mandarin Pancakes are incredibly simple to make! Requiring only 3 ingredients, these thin Chinese pancakes are perfect for a variety of dishes!

Pancakes are a favorite for many, but these Mandarin pancakes are a bit different than the traditional breakfast staple we all know and love! Made with only 3 ingredients, these light, airy, chewy and savory pancakes are a must try! This is the perfect recipe to amp up your next “takeout fake-out” night.

Mandarin (Chinese) Pancakes

• Easy To Make
• Perfect For Takeout Fake-out
• Versatile
• Require 3 Simple Ingredients
• Unique & Different

These paper thin pancakes are similar to a crepe, with a similar chewy and incredibly light texture, but the process is a bit different than making traditional pancakes. To make the pancakes thinner and to help them steam, two pancakes are rolled out and cooked together, making this a fun and unique recipe to try!

Ingredient Notes

• Flour – All-purpose flour works best. You could also make these with whole wheat flour.
• Water – Make sure it’s boiling water!
• Sesame Oil – Regular or toasted will both work.

How To Make Mandarin Pancakes

1. Prep Dough: Combine the flour with boiling water in a large bowl and mix with a wooden spoon or chopsticks. Turn the dough onto a lightly floured surface, gather up all the shaggy dough and knead it until smooth, about 3 to 5 minutes. If the dough is too sticky, keep adding flour as needed, about a tbsp at a time. Cover with a clean towel and let it rest for ½ hour.
2. Shape Pancakes: Shape the dough into a 16″ log. With a sharp knife, cut into into 1″ pieces, you should 16 equal size pieces. Roll out each piece so that it’s about 2-inch in diameter. Brush the top of each round with sesame oil. Lay one round on top of the other, oiled sides together. Flatten the pair, so the two rounds stick together. Continue with remaining rounds, you should end up with 8 pairs.
3. Roll: Roll each pair with a rolling pin, to create a thin pancake that’s about 6 to 7 inch in diameter.
4. Cook Pancakes: In an ungreased cast-iron skillet or nonstick pan cook the pancakes one at a time, over medium-high heat. Cook the first side, until it starts to bubble and the dough starts to get light brown spots on the bottom, should take about 1 minute. Flip and cook for another 30 seconds on the 2nd side.
5. Finish & Serve: Stack the pancakes on a plate and while the pancakes are still warm, separate each one. Take a pancake, find its seam and peel it into two pancakes.

FAQs & Expert Tips

FAQs

Tips

1. Keep an eye on your pancakes while cooking, you don’t want to burn them!
2. If you are cooking the pancakes in batches, make sure to wrap the finished pancakes in a tea towel. Because they are so thin, this will stop them from drying out. We want the pancakes to stay moist while you finish the rest of them.
3. After the pancakes are finished, place them in a tea towel to cool, just enough so that they can be easily handled.
4. Make sure to pull the two pancakes gently apart. This part can be a bit tricky! Don’t worry if some of the edges end up connected to the wrong pancake, they’ll still be just as tasty!

Storing Leftovers

Store leftover pancakes in an airtight container in the fridge for 3-4 days.

Reheating

Wrap the stack of pancakes in a damp tea towel so they retain some moisture and “steam” them in the microwave for 30 seconds to 1 minute until heated through.

Freezing

After they have cooled, place in an airtight container with a layer of parchment paper in between each pancake and store in the freezer for up to 3 months.

More Great Recipes To Try

• The Best Buttermilk Pancakes
• Ambrosia Salad
• Asian Lettuce Wraps
• Sheet Pan Pancakes
• Blueberry Buttermilk Pancakes
• Pancake Muffins