Recipe taken from Maggie Zhu, author of Omnivores Cookbook with Chinese New Year around the corner we wanted to share with you Maggie’s Mom’s best duck pancakes.
- 300 grams (2 cups) all-purpose flour (please read how to convert grams to cups properly), and extra to dust the working surface
- 180 milliliters (3/4 cup) boiling water
- 90 milliliters (1/4 cup + 2 tablespoons) cool water (room temperature)
- 2 tablespoons vegetable oil for brushing
- Bring a small pot of water to a boil. Dust a working surface with plenty of flour.
- Add 150 grams (1 cup) flour into a large bowl. Slowly add boiling water into the first bowl. Whisk with a pair of chopsticks (or a spatula), until the water is fully absorbed. It will form a soft, sticky mass. Use a spatula to scrape the dough onto the working surface.
- Add the remaining 150 grams (1 cup) flour into the same bowl. Slowly add cool water and whisk until the water is fully absorbed. It will form a soft mass, but should not be too sticky. Scrape dough onto the first dough on the working surface.
- Dust both hands with flour. Knead and press the two doughs together. Dust with more flour if needed. Knead the dough by hand until texture turns consistent, about 5 minutes. You should feel that the dough is slightly sticky while kneading, but it shouldn’t stick to your hands. Be careful not to dust the working surface with too much flour. The dough will become less tender as you blend in more dry flour.
- Dust the dough with flour. Cover with plastic wrap and let rest for 30 minutes
Read more on how to cook and shape the pancakes before frying on Maggie’s website.
The recipe yields 36 pancakes, about 13 to 15-cm (5 to 6-inch) / per pancake.
Serves: 36 pancakes