Mandarin Pancakes are served with Moo Shu Shrimp or other fillings, similar to a burrito. When I was growing up, my mom made almost everything from scratch, including these Mandarin pancakes. These days, you can buy pre-made Mandarin pancakes at the Asian grocery store, so I feel the art of making these pancakes by hand is getting lost.
Recently, I made Moo Shu Shrimp for dinner, and couldn’t find any Mandarin pancakes at our local Chinese store. So, I decided to make them from scratch. I still remember my mom making these when I was a kid.
These pancakes are very similar to flour tortillas, but because of the method used to prepare them, they are thinner and have a softer, chewier texture.
How To Make Mandarin Pancakes
First, make a simple dough of flour, hot water, salt and a little oil.
Next, divide the dough in half and roll each half to 1/4″ thick. Use a biscuit cutter to cut out circles. I used a 2 3/4″ biscuit cutter.
Then, brush half the circles with oil.
Next, lay the un-oiled circles on top of the oiled circles.
Roll each of the stacked circles to about 6″ in diameter, until very thin. Make sure you dust with flour to keep pancakes from sticking. I need some practice still rolling out the pancakes to be more round.
Now, you’re ready to cook the Mandarin pancakes in a hot dry skillet. Cook for just a few minutes until you start to see bubbles. You don’t want to overcook the pancakes – otherwise, they will be dry.
Flip the Mandarin over for a few more minutes to cook the other side. After the pancake is done, slap the pancake on a hard surface (the counter works) and slowly pull apart the double pancake where a natural opening occurs. Careful – these pancakes will be steaming hot! I shared a short video on my “Home Cooking” Instagram stories if you want to check it out.
Continue with the rest of the pancakes. Keep the cooked pancakes in a tortilla warmer or covered with a clean dish towel.
If you want to get fancy, fold the Mandarin pancakes into triangles before serving.
- 2 cups flour
- 2 tablespoons oil
- 3/4 cup boiling water
Place flour and oil in food processor with steel blade. With machine running, gradually at boiling water. Process until dough forms into a ball.
Remove dough to a floured surface and knead a few times. Place in a Ziploc bag and let sit for at least 15 minutes.
Divide dough into two. Roll one piece to 1/4" thickness. Cut circles out using 2 1/2"- 2 3/4" biscuit cutter. Do the same with the remaining dough (including any scraps from the first piece).
Brush half the circles with oil.
Lay remaining circles on top of oiled circles.
Sprinkle both sides with some flour. Roll each double pancake out to about 6" in diameter, giving the dough a quarter-turn each time you roll.
Continue with rest of double pancakes.
Preheat dry cast iron or other heavy pan over medium heat. Place one pancake at a time in hot pan. Cook for a minute or so, until you see some bubbles appear on the surface. Do not overcook or pancake will be tough.
Flip pancake over and cook another minute.
Remove the double pancake from the pan and smack it against a hard surface to loosen the double pancake. Look for an opening, and pull the two pancakes apart while hot. Keep cooked pancakes covered with a damp dish towel, or in a tortilla warmer.
Adapted from Florence Lin's Complete Book of Noodles, Dumplings and Breads
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