Description
Learn how to make perfect homemade Peking Duck pancakes with this simple recipe. Soft, thin, and tender pancakes are made from scratch using hot water and all-purpose flour, then cooked quickly on the stovetop for authentic texture and flavor in just over an hour.
Ingredients
Scale
Dough Ingredients
- 360 g All-Purpose Flour (Provides structure and chewiness; substitute with gluten-free if needed.)
- 230 g Hot Water (Using boiling water yields the best texture.)
- 1 tablespoon Cooking Oil (Used for brushing the dough to prevent sticking; can replace with vegetable oil.)
Instructions
- Mixing the Dough: In a heatproof bowl, combine the all-purpose flour with hot water. Stir the mixture until no loose flour remains, forming a shaggy dough.
- Kneading and Resting: Let the dough cool slightly, then knead it for about 5-7 minutes until soft and elastic. Cover with a damp cloth and allow it to rest for 30 minutes to relax the gluten.
- Portioning the Dough: After resting, knead briefly and divide the dough into 16 equal pieces. Flatten each piece into a disc and brush the top with cooking oil before stacking them to prevent sticking.
- Rolling Pancakes: Using a rolling pin, roll the stacked discs into thin pancakes approximately 7 inches in diameter.
- Cooking the Pancakes: Heat a frying pan over medium heat. Cook each pancake for about 1 minute per side until lightly cooked and pliable.
- Separating Pancakes: Immediately separate the cooked pancakes after cooking to prevent them from sticking together.
Notes
- Substitute all-purpose flour with gluten-free flour for gluten-sensitive diets.
- Use boiling water to ensure the dough has the correct texture.
- Brush discs with oil to keep pancakes from sticking when stacked and cooked.
- Cook pancakes on medium heat to avoid burning and ensure even cooking.
- Separate pancakes immediately after cooking to maintain texture and prevent sticking.
