John Myers
Mandarin Pancakes
The perfect mandarin pancakes recipe with a picture and simple step-by-step instructions.
Mandarin pancakes
- Flour
- Hot water
- Sunflower oil
- Flour for dusting
- Put the flour (450 g) in a large bowl and mix / knead with the hot water (300 ml) and the sunflower oil (1 teaspoon). Cover the dough and let it rest for about ½ hour. Place the dough on a floured work surface, knead vigorously for about 10 minutes and cut into 3 parts. Roll the 3 parts into an elongated strand and cut into 8-10 pieces each. Shape each piece into a round dumpling and press into a flat disc with your hands. Flour the disc on both sides and roll it out into a thin pancake (approx. 15 cm diameter) with the rolling pin. Heat a coated pan without oil, add the thin pancake to the pan and if brown spots appear on the underside, turn the pancake and fry until brown spots appear. Remove the pancake and keep warm until ready to serve. Continue until all the pancakes are baked. The pancakes will keep in the refrigerator for 2 – 3 days and in the freezer for several months. The recipe is very simple, but it is also very laborious. If you don’t want to bother, you can now also buy the pancakes as a frozen product.
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