Name: Peking Duck Pancakes
Prep time: 10 min
Cook time: 30 min
Total time: 1 h 40 min
Yield: 16
Cuisine: Chinese
Ingredients: 360g (3 cups) plain (all purpose) flour, plus a little more for dusting.; 250ml (1 cup) hot boiled water; 2 tbsp sesame oil; 1 tbsp rapeseed (canola) oil for brushing your pan

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Take that Peking Duck up level or two with these homemade Peking duck pancakes.

The Peking duck pancakes you can purchase in the freezer section of Chinese and other Asian grocers simple do not compare to homemade Peking Duck Pancakes. I the recipe and step by step photos below, you will see how easy they are to prepare at home.

Wrap them around homemade crispy Peking Duck and you will see you just don’t need to go out to the takeaway and spend way too much when you can make Peking Duck wraps at home.

What is Peking Duck

These Peking duck wraps are traditionally served, wrapped around Peking Duck. Peking duck, which is also known as Beijing Duck originated in eijing (formally known as Peking), China.

Just click over to my Peking duck to see how this air-dried, sweet, savoury and crispy duck is made.

You can serve your homemade Peking Duck wrapped with these Peking Duck pancakes with sliced cucumbers, spring onions (scallions) and hoisin sauce. You could also wrap it up in spicier sauce which is what I prefer. Try my homemade crispy chilli oil!

How do you make Peking duck pancakes?

These Peking duck pancakes really could not be easier to prepare. There are only three ingredients! All purpose flour, boiling hot water and sesame oil.

To make them, you prepare a dough ball with the flour and water. This is then divided as shown in the photo below so that you have 16 equal sized smaller dough balls.

To start, you take two of the dough balls and flatten them into flat discs. Brush one of the discs with the sesame oil and then place the other disc on top. Roll out into a double pancake. Then cook it for about 2 minutes, turning regularly so that the Peking duck pancake cooks through but does not become brown. Then you just need to separate the two pancakes by pulling them apart while still hot.

How do you serve these pancakes?

Your Peking duck pancakes are best served warm. If you prepare them earlier in the day, you could just reheat them by placing them in a steamer for about 3 minutes. I usually do this in batches as they heat through faster.

You could also place them under a wet cloth in your microwave and heat them through for about a minute. This too should be done in batches for best results.

How long can you store Peking duck pancakes in the fridge.

Wrap them tightly in cling film and they should keep well for up to three days.

Can you freeze these pancakes?

Yes and I do it all the time. This recipe makes 16 pancakes which is far too many for my wife and myself. So I freeze them in convenient quantities. They freeze well for up to two months.

To reheat them, you could let them defrost and then steam for 3 minutes or so. That or you could also steam them from frozen which takes about 5 minutes.

Step by step photographs.

Get your ingredients ready. Boil that water first.

Pour the flour into a mixing bowl and add the boiling water. When cool enough to handle, knead it into a soft dough ball.

The dough ball resting for an hour in a mixing bowl.

Rub a little vegetable oil on the surface and allow to rest, covered with a damp cloth for at least an hour.

The kneaded dough ball sliced into 4 equal pieces.

After an hour, knead the dough on a lightly floured surface for about 5 minutes. Then divide into 4 equal pieces.

Preparing smaller dough balls for the pancakes.

Divide the each of the 4 dough pieces into 4 smaller, equal sized pieces. You should have 16 small dough balls.

Take two of the small dough balls and form them into flat, round discs. Apply some sesame oil to one of them.

Stacked dough balls to make Peking duck pancakes.

Do this with the remaining dough balls.

Roll out the stacked dough balls into a 10cm (4 inch) in diameter pancake.

Adding a pancake to a pan over a medium heat.

Place one of the pancakes in a pan over a medium heat and cook for about 15 seconds before flipping.

When you turn it over, you will see that some of the pancake has cooked through. Cook on this side for 15 seconds. You can apply pressure with a spatula to assist cooking.

Keep flipping every 15 seconds until cooked through. Try to avoid getting brown spots.

Peeling the pancakes apart to make two thin pancakes.

While the pancakes are still warm, peel them apart to make two thin Peking pancakes.

If you like making these homemade Peking Duck pancakes, you might also like to try some of these Chinese takeaway favourites:

I am currently updating my blog with the most popular Chinese takeaway recipes so be sure to check back often for new recipes. There are a lot on the way!

Have you tried this Peking Duck Pancakes recipe?

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Yield: 16