Making Mandarin Pancakes

The only application I know for Mandarin pancakes is as a holder for moo shu pork. I know there much be others, but in my universe that’s more than enough. What’s fascinating about these pancakes is that they’re extremely thin and flexible while containing no egg or fat. Just white flour and hot water. It’s the boiling water that’s the key, it quickly creates a starch “gel” that keeps the pancakes supple. Begin by combining the water and flour in a medium bowl or a mixer.


Mandarin Pancakes Recipe

Good Mandarin pancakes are very, very thin. Much more so than flour tortillas which are frequently substituted for them. Sigh. The rolling method is ingenious. You basically roll two at a time, back-to-back, then peel them apart. So simple it’s beautiful, no? You’ll need:

10 ounces (2 cups) all-purpose flour
6 ounces (3/4 cup) boiling water
Sesame oil for brushing