I’ve been making this recipe for years. Long before I ever tried Indian food, I was a big fan of Chinese food. I must have made it three times a week while at university.
Over the next few months I’m going to be developing and writing quite a few Indian/Chinese fusion recipes. These Mandarin pancakes will feature in quite a few of them so I thought it would be a good place to start.
Making homemade Mandarine pancakes couldn’t be easier. You’ll be glad you did as they are so much better than those tasteless “Chinese” wraps you find at most supermarkets.
You could just use plain flour but I tend to go for Italian OO flour. It’s lighter and therefore leaves you with a much lighter pancake.
Dough ball ready to flatten.
Flattened dough ready for cutting.
First batch cut.
All cut out.
Oiled and stacked discs.
All rolled and ready to cook.
Ready to pull apart into two thin Mandarin pancakes
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
2 cups (256g) plain flour or OO flour
3/4 cup (180ml) boiling hot water
1 additional cup (128g) flour for dusting and rolling out the pancakes
Place the flour in a bowl and pour the boiling water on top.
Using a wooden spoon stir it all to combine.
Now using your hands kneed it all together into a firm dough ball for about two minutes.
Place back in the bowl and cover the bowl with a damp cloth for about ten minutes.
When you are ready to make your pancakes, press the dough down on a floured, clean flat surface and roll into a circle about 1/4 inch (35mm) thick.
Using a cup or cooking cutter approximately 3 inches diameter (76mm), cut the dough into equal sized circles.
Once you've done this, roll the remaining dough into another dough ball and repeat until you've used all or most of the dough.
This will leave you with about 20 equal sized circles.
Brush half of the circles with a little oil. Not too much. There should just be a film of oil on each.
Top each circle with one of the remaining circles.
Heat up a frying pan over high heat while you continue making your pancakes.
Using a rolling pen, roll each two disc combo into a flat circle. It should increase about seven inched in diameter.
Place each of the pancakes in the frying pan. I usually only cook one or two at a time.
When the top of the pancake begins to bubble slightly, turn it over with a flat spatula.
Toast the other side.
Now carefully separate the two flat pancakes and place in a bowl covered with the damp cloth while you cook the rest. This will help keep them warm.
Serve wrapped around your favourite filling.
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