These pancakes have soft and chewy texture that is similar to the dumpling wrappers. They are perfect for Peking Duck or similar Asian dishes. The best way to cook is using a non-stick frying pan.
Plain Flour 2 cups
Water 2 cups
Salt 1/4 teaspoon
Canola Oil 1-2 tablespoons
Sesame Oil 1 teaspoon *optional, this is for flavour
- Mix all ingredients in a bowl using a whisk until smooth. You may wish to make the batter thinner by adding 1-2 tablespoons Water. Thinning slightly is OK, but do not thin it like crêpe batter.
- Heat a frying pan (non-stick preferable) over medium heat, cook thin pancakes. Pour 1/4 cup batter into pan, swirl to enlarge, then cook for 1 minute or until light golden. Turn over and cook for 1 minute. Transfer to a plate. Cover to keep warm. Repeat with remaining batter. *Note: You do not need to brown them, but I prefer the pancakes slightly golden.
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