MANDARIN PANCAKES
Steps:
- 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.
- 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.
- Roll: Roll each pair with a rolling pin, to create a thin pancake that's about 6 to 7 inch in diameter.
- 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.
- 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.
Nutrition Facts : ServingSize 1 pancake, Calories 72 kcal, Carbohydrate 12 g, Protein 2 g, Fat 2 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 1 g
MANDARIN PANCAKES
Serve these Mandarin Chinese pancakes with mu shu pork, Peking duck or filled with sweet red bean paste to satisfy the taste buds.
Provided by Rhonda Parkinson
Categories Dinner Lunch Ingredient
Time 1h5m
Number Of Ingredients 3
Steps:
- Gather the ingredients.
- In a large bowl, combine the flour and boiling water, starting with 3/4 cup. Begin stirring it immediately, adding a little more water at a time until a shaggy dough forms.
- Knead the warm dough for about 6 minutes, or until you have a smooth dough. If the dough sticks to your hands or the counter, add a sprinkle of flour.
- Cover the dough and let it rest for 30 minutes.
- Turn the rested dough out onto a lightly floured surface. Cut the dough in half to form 2 balls. Use a lightly floured rolling pin to roll each half out until it is 1/4-inch thick.
- Use a cookie cutter or trace a glass or mug with a knife to cut out 3-inch circles of dough.
- Use a pastry brush to brush 1/4 to 1/2 teaspoon of sesame oil over the top of 2 dough circles. Lay one pancake on top of the other, so that the oiled sides are together. (Don't worry if one of the edges hangs over the other.)
- Roll out the pancakes together to form a 6-inch circle. Continue with the remainder of the pancakes. Use a damp towel to cover the prepared pancakes and keep them from drying out while preparing the remaining dough.
- Heat a nonstick or cast-iron frying pan over medium heat. Add one of the pancake pairs and cook until browned on both sides-about 3 minutes altogether; the second side will cook more quickly than the first side.
- Remove the paired pancakes from the pan and pull them apart while they are still hot. Cover to keep warm. Continue with the remainder of the pancakes. Serve immediately.
Nutrition Facts : Calories 172 kcal, Carbohydrate 32 g, Cholesterol 0 mg, Fiber 1 g, Protein 4 g, SaturatedFat 0 g, Sodium 2 mg, Sugar 0 g, Fat 3 g, ServingSize 12 to 15 servings, UnsaturatedFat 0 g
MANDARIN PANCAKES
Make and share this Mandarin Pancakes recipe from Food.com.
Provided by katie in the UP
Categories Breads
Time 1h5m
Yield 20 pancakes
Number Of Ingredients 3
Steps:
- In a mixing bowl put the flour, and gradually stir in the water, mixing to make a thin batter.
- When cool enough to handle, work the dough on a lightly floured surface until smooth.
- Place the dough in a bowl, cover with a dish towel and let rest for 30 minutes.
- Place the sesame oil in a small bowl.
- Place the dough on a lightly floured surface and roll out to 1/4-inch thickness.
- Cut into rounds with a 3-inch cutter.
- With your fingers, daub a small amount of oil on top of 1 round.
- Place another round on top and press together.
- Roll the 2 rounds together to form a circle about 6 or 7-inches in diameter.
- Cover with a damp kitchen cloth until ready to cook, and repeat with the remaining dough.
- Heat a large non-stick skillet over medium heat.
- Cook 1 pancake at a time until barely golden and dry on both sides, turning once, about 1 minute.
- Remove from the pan, and when cool enough to handle, carefully separate the 2 pancakes.
- Wrap in foil until ready to use, or refrigerate.
- (To reheat, place in a steamer insert and steam, covered, for 5 minutes.).
MANDARIN PANCAKES
Soft Mandarin pancakes are easy to make and serve as perfect wrappers for Moo Shu Pork.Also try these pancakes with Peking Duck.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Yield Makes 24 pancakes
Number Of Ingredients 4
Steps:
- Whisk flour and salt together in a large bowl. Gradually stir in boiling water until a dough forms. Turn dough out onto a lightly floured surface and knead until smooth, about 5 minutes. Return dough to bowl and cover with a damp towel; let stand 30 minutes.
- On a lightly floured surface, roll out dough 1/4-inch thick. Using a 3-inch round cutter, cut out circles from dough. Working with 1 round at a time, gently brush one side of dough with sesame oil, using your fingertip or a small pastry brush; top with a second round. Using a rolling pin, roll both rounds together into a 6-inch circle. Cover with a damp towel and repeat process with remaining dough rounds.
- Heat a medium nonstick skillet over medium heat. Add one pancake to skillet and cook, turning once, until lightly golden and dry, about 30 seconds per side. Remove from skillet and let cool slightly; separate into 2 pancakes. Repeat process with remaining pancakes. Pancakes can be made ahead and wrapped with plastic wrap; to heat, unwrap pancakes and steam in a steamer basket set in a saucepan with 1 inch simmering water until warm.
QUICK & EASY MANDARIN ORANGE PANCAKES FOR ONE
This recipe came about during a bit of a citrus spree... for the liquid, I used orange-flavored Fruit2O, but feel free to use milk, juice, etc....
Provided by brokenburner
Categories Breakfast
Time 15m
Yield 4 3, 1 serving(s)
Number Of Ingredients 6
Steps:
- Drain the oranges, reserving the syrup (if you'd like to use it as a topping). Chop the orange segments.
- Beat the egg white and salt with a wire whisk until stiff peaks form. Add the pancake mix, liquid, and baking soda, and mix until no lumps remain.
- Drop a quarter of the batter onto a lightly greased griddle or nonstick pan. When the pancake begins to bubble, scatter a quarter of the chopped orange segments over the top; after a few seconds, flip the pancake quickly. Cook a minute more. Repeat with the remaining 3/4 batter.
- If desired, serve with reserved syrup.
MANDARIN ORANGE CAKE I
Start with yellow cake mix and Mandarin oranges to make this cake with a frosting made with pineapple, pudding mixture, and whipped topping.
Provided by Ellen
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 2h
Yield 18
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- In a large bowl, combine cake mix, eggs, oil and mandarin oranges with juice. Beat until smooth. Pour batter into prepared pan.
- Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- To make the topping: In a large bowl, beat together whipped topping, pineapple with juice and dry pudding mix until blended. Spread on cake.
Nutrition Facts : Calories 336.7 calories, Carbohydrate 38.1 g, Cholesterol 41.9 mg, Fat 19.9 g, Fiber 0.7 g, Protein 3 g, SaturatedFat 5.1 g, Sodium 287.2 mg, Sugar 26.6 g
MANDARIN PANCAKES
These thin pancakes are typically used for wrapping moo shu pork or Peking duck. They're made with a hot water dough, which makes them very easy to roll out. Stacking two disks of dough, rolling them out, cooking them, then carefully peeling them apart lets you make pancakes that are half as thin as a single pancake would be - and prepared in nearly half the amount of time.
Provided by J. Kenji López-Alt
Categories finger foods, pancakes
Time 30m
Yield 12 large pancakes or up to 20 smaller pancakes
Number Of Ingredients 4
Steps:
- Place flour in a medium bowl. Add the boiling water in a thin stream while stirring with chopsticks or a wooden spoon. It helps to set the bowl in a heavy saucepan lined with a dish towel to keep it stable, or a friend stabilize the bowl as you do this. Add the cold water in a thin stream, continuing to mix the whole time. Stir the mixture until it turns into a shaggy ball, then dump the ball out onto a lightly floured work surface.
- Knead the dough with your hands until it forms a smooth ball, about 5 minutes. Cover the dough ball with a damp dish towel and let rest at room temperature for at least 30 minutes or up to a couple hours.
- Roll the dough into a log roughly 10 inches long, then cut it in half crosswise. Line up the two small logs, then section each one in 6ths to form 12 pieces (for approximate 8-inch pancakes); in 8ths for 16 pieces (for approximate 7-inch pancakes) or in 10ths for 20 pieces (for approximate 6-inch pancakes).
- Roll two pieces into smooth balls between your hands, working with one piece at a time. Then, using a rolling pin or wine bottle, gently roll each of the two pieces into circular disks about 1/4-inch thick. (You'll cook two pieces at a time and proceed through the end of Step 7 before rolling out the remaining balls.)
- Brush the top of one disk with a thin, even layer of oil, then stack the second disk on top. Using a rolling pin, roll the stacked disks into a 6- to 8-inch circle. The size will depend on the number of balls you made in Step 3.
- Heat a cast-iron, carbon steel, or nonstick skillet over medium until a drop of water flicked onto the surface immediately bubbles and evaporates (about 2 minutes), then add the rolled, stacked disk. Let cook on one side until blistered and browned in spots, about 1 minute. Flip and cook until second side is blistered and browned. Sometimes the pancakes will bubble up with steam as they cook, preventing the second side from making good contact with the pan. You can gently press down on them with a flat spatula if this happens.
- Remove the cooked disk, then carefully peel it apart into two thin pancakes while still hot. Transfer to a plate and cover with a clean dish towel.
- Repeat Steps 4 through 7 for the remaining dough balls, adjusting heat as necessary to make sure the pancakes brown in spots but don't blacken. Finished pancakes should be served while still warm. To store leftovers, place the pancakes on large squares of plastic wrap or aluminum foil, then roll them up like a jelly roll and refrigerate. Reheat covered in the microwave, or briefly heat one at a time in a hot, dry skillet.
MOCK MANDARIN PANCAKES
Categories Bread Side Bake Quick & Easy Gourmet
Yield Makes 24 whole pancakes
Number Of Ingredients 2
Steps:
- Preheat oven to 350°F.
- Brush one side of each tortilla with some oil and stack on a large sheet of foil. Wrap tortillas loosely in the foil and heat on middle rack of oven until warm, about 10 minutes.
- Serve pancakes whole or halved.
PAN-FRIED CHINESE PANCAKES
A delicious brunch snack that can be found in many Chinese breakfast shops. Its various names include 'cong you bing,' 'jiu cai bing,', 'scallion pancakes,' 'green onion pancakes,' etc. This particular recipe is passed down through my mother's family, and brings back many good, yummy memories! Can serve with hot-sour sauce, or your favorite Chinese sauce.
Provided by Jade
Categories Bread Quick Bread Recipes
Time 1h10m
Yield 8
Number Of Ingredients 9
Steps:
- Dissolve salt in warm water, and mix in 1 cup of flour to make a soft dough. Turn the dough out onto a well-floured work surface, and knead until slightly springy, about 5 minutes. If the dough is sticky, knead in 1/4 teaspoon of vegetable oil. Divide the dough into 8 equal-size pieces, and keep the pieces covered with a cloth.
- In a bowl, mix 1/4 cup of flour with 1 tablespoon vegetable oil to make a mixture like fine crumbs.
- On a floured work surface, roll a piece of dough out into a thin square about 5x7 inches in size, brush the dough with toasted sesame oil, and sprinkle lightly with about 1 1/2 teaspoon of the flour-oil mixture. Sprinkle about 1 tablespoon of chopped green onion onto the dough, and spread the onion out evenly. Starting with a long end, roll the dough up into a rope shape, and pinch the seam and the ends closed. Roll the rope shape into a flat spiral, and press lightly with your hands to compact the spiral and keep it from unrolling.
- Place the spiral down onto the floured work surface, and gently roll it out into a pancake with the onions folded inside, turning the pancake over often as you roll it out. Roll gently and turn often to avoid making holes in the pancakes. Finished pancakes should be about 5 inches in diameter. Repeat with the rest of the dough pieces, making 8 onion pancakes.
- Heat a non-stick skillet over medium heat, and brush with vegetable oil. Pan-fry each pancake in the hot skillet until golden brown on both sides, about 5 minutes per side. Cut into wedges and serve warm.
Nutrition Facts : Calories 120.1 calories, Carbohydrate 15.4 g, Fat 5.5 g, Fiber 0.7 g, Protein 2.1 g, SaturatedFat 0.9 g, Sodium 74.8 mg, Sugar 0.2 g
More about "mandarinpancakes recipes"
MANDARIN PANCAKES - RECIPE - FINECOOKING
From finecooking.com
4.5/5 (5)Category Main CourseCuisine AsianCalories 80 per serving
CHINESE PANCAKES - EASY MANDARIN PANCAKE RECIPE - THE CURRY …
From greatcurryrecipes.net
MANDARIN SCOTCH PANCAKES RECIPE - FEED YOUR SOLE
From feed-your-sole.com
EASY PEKING DUCK WITH MANDARIN PANCAKES | THE WOKS OF LIFE
From thewoksoflife.com
MANDARIN PANCAKES – IN HONOR OF MAMA CAMPBELL ULLRICH
From mymamaullrich.com
MANDARIN ORANGE POUND CAKE | 12 TOMATOES
From 12tomatoes.com
EASY MANDARIN CAKE | LOVEFOODIES
From lovefoodies.com
MANDARIN PANCAKES 薄餅 - AUNTIE EMILY'S KITCHEN
From auntieemily.com
MANDARINPANCAKES RECIPES
From recipesforweb.com
MAKING MANDARIN PANCAKES – JOE PASTRY
From joepastry.com
MANDARIN CAKE WITH GLAZE - KOPIASTE..TO GREEK HOSPITALITY
From kopiaste.org
10 BEST MOO SHU RECIPES - IZZYCOOKING
From izzycooking.com
MANDARIN PANCAKES (MOO SHU PANCAKES) RECIPE - YOUTUBE
From youtube.com
CHINESE MANDARIN PANCAKE - CHINA SICHUAN FOOD
From chinasichuanfood.com
MANDARIN PANCAKES RECIPE | RECIPELAND
From recipeland.com
EASY MANDARIN PANCAKES (W/ DUMPLING WRAPPERS!) - THE WOKS OF …
From thewoksoflife.com
CHINESE SCALLION PANCAKES (葱油饼) - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
MANDARIN PANCAKES • CURIOUS CUISINIERE
From curiouscuisiniere.com
HOW TO MAKE MANDARIN PANCAKES. AUTHENTIC MANDARIN PANCAKE …
From youtube.com
MANDARIN PANCAKES RECIPE - LOS ANGELES TIMES
From latimes.com
MANDARIN PANCAKES | TRADITIONAL PANCAKE FROM CHINA
From tasteatlas.com
MANDARIN PANCAKES RECIPE – JOE PASTRY
From joepastry.com
AUTHENTIC MANDARIN PANCAKES FOR PEKING DUCK OR BBQ PORK
From bellyrumbles.com
HOW TO MAKE MANDARIN PANCAKES. AUTHENTIC MANDARIN PANCAKE …
From whats4chow.com
MANDARIN PANCAKES RECIPE | MYRECIPES
From myrecipes.com
MANDARIN ORANGE CAKE RECIPE WITH PINEAPPLE WHIPPED FROSTING
From thebestcakerecipes.com
MANDARIN PANCAKES 荷葉餅 | CHINESE RECIPES AT …
From thehongkongcookery.com
MANDARIN ORANGE CAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
MOM’S BEST DUCK PANCAKES (春饼, MANDARIN PANCAKES)
From omnivorescookbook.com
MANDARIN PANCAKES RECIPE
From crecipe.com
10 BEST FRESH MANDARIN ORANGE CAKE RECIPES | YUMMLY
From yummly.com
ASIAN PANCAKES (BEIJING PANCAKES) | LUNACAFE
From thelunacafe.com
MANDARIN PANCAKES RECIPE
From bakerrecipes.com
EASY MANDARIN ORANGE CAKE RECIPE - SIMPLE JOY
From simplejoy.com
MANDARIN POUND CAKE | POUND CAKE RECIPE - ALLY'S KITCHEN
From allyskitchen.com
MANDARIN CAKE - MOLINI SPIGADORO
From molinispigadoro.com
MANDARIN PANCAKES RECIPE - KAT'S BEAUTY BOOK
From katkat.net
MANDARIN PANCAKES - RECIPE - FINECOOKING | RECIPE | MANDARIN …
From pinterest.com
MANDARIN PANCAKES WITH MOO SHU PORK - KAREN'S KITCHEN STORIES
From karenskitchenstories.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love