Mom’s best duck pancakes (春饼, mandarin pancakes)

Method31 steps

1. 1

   Step 1: Bring water (180 ml) to a boil and measure the 180 ml boiling-water supply for the hot dough. Lightly flour the work surface with the separate dusting flour.

   Uses 180 ml boiling water (3/4 cup) · Extra all-purpose flour, as needed for dusting

2. 2

   Step 2: Put 150 g of the 300 g dough flour in a large bowl. Gradually stir in all 180 ml boiling water with chopsticks or a spatula until absorbed into a soft, sticky dough. Scrape it onto the floured surface.

   Uses 150 g flour for hot dough · measured boiling water for hot dough

3. 3

   Step 3: Put the remaining 150 g dough flour in the same bowl. Gradually stir in the 90 ml cool water until absorbed into a soft dough that is not too sticky. Scrape it beside the first dough on the work surface.

   Uses Remaining 150 g flour for cool dough · 90 ml cool water (1/4 cup plus 2 tbsp) · hot-water dough

4. 4

   Step 4: Lightly flour your hands and press the two doughs together. Knead for about 5 minutes, until their texture is uniform. The dough should feel slightly sticky but should not stick to your hands. Add only enough dusting flour to handle it; excess dry flour makes the pancakes less tender.

   Uses hot and cool doughs ready to combine · Extra all-purpose flour, as needed for dusting

5. 5

   Step 5: Lightly dust the combined dough with flour, cover with plastic wrap, and let rest for 30 minutes.

   Rest pancake dough · 30 minUses combined kneaded pancake dough · Extra all-purpose flour, as needed for dusting

6. 6

   Step 6: Dust the work surface again and knead the rested dough only a few times until smooth. Avoid over-kneading.

   Uses rested pancake dough · Extra all-purpose flour, as needed for dusting

7. 7

   Step 7: If the dough is still springy and difficult to roll, lightly dust it, cover again and give it an additional 10–20 minutes rest. Skip this extra rest if it already rolls easily.

   Optional extra dough rest · 20 minUses smoothed dough needing an optional extra rest · Extra all-purpose flour, as needed for dusting

8. 8

   Step 8: Shape the dough into a log and divide into two equal halves. Cover one half to prevent drying and work on the other; use the dough directly after smoothing if you skipped the optional extra rest.

   Uses smoothed dough if extra rest was skipped · dough after extra rest if chosen

9. 9

   Step 9: Roll the first half into a log about 36 cm long and divide into 18 equal pieces, about 2 cm each. Lightly dust both cut faces of each piece and stand it on a cut face.

   Uses first half of the complete pancake dough · Extra all-purpose flour, as needed for dusting

10. 10

    Step 10: Take two pieces at a time for one paired round. Keep the other pieces loosely covered with plastic wrap or a clean damp towel while you work.

    Uses two pieces from the first eighteen-piece batch

11. 11

    Step 11: Put the 2 tablespoons vegetable oil in a small bowl and have a brush ready. This is the shared brushing supply for all 18 paired rounds.

    Uses 2 tbsp vegetable oil, for brushing between pancakes

12. 12

    Step 12: Shape the chosen two pieces into short cylinders, then press each into a small round disc.

    Uses chosen pair of dough pieces

13. 13

    Step 13: Brush the entire upper face of one disc with some of the shared vegetable oil. Coat it completely so the two pancakes can be separated after cooking; do not use the entire oil supply on one pair.

    Uses two flattened discs, one to be brushed · oil needed to coat one disc

14. 14

    Step 14: Lay the other disc over the oiled face and press them together into one flat, two-layer round.

    Uses paired discs with one inner face oiled

15. 15

    Step 15: Dust the work surface and roll the double round very thin, about 13–15 cm (5–6 inches) across. Turn it a few times so both layers roll evenly, adding only enough dusting flour to prevent sticking.

    Uses stacked two-layer dough round · Extra all-purpose flour, as needed for dusting

16. 16

    Step 16: Lightly dust both faces of the rolled double round and set it aside in a single stack under a clean damp towel or damp paper towel. Repeat the pairing, brushing and rolling with the remaining pieces in this first half.

    Uses one rolled paired round · Extra all-purpose flour, as needed for dusting · remaining sixteen pieces from the first eighteen-piece batch · brushing oil needed for the remaining first-batch pairs

17. 17

    Step 17: Finish nine paired rounds from the first 18 pieces, then cook them before rolling the reserved half. Do not leave moist raw paired rounds stacked for a long time, as they can stick together. A helper may cook while you roll.

    Uses covered shaped paired rounds from the first dough half

18. 18

    Step 18: Set two plates beside the stove: one for newly cooked paired rounds and one for the separated individual pancakes.

19. 19

    Step 19: Heat a heavy skillet over medium-high until hot, then reduce to medium-low. Put one double round in the center. Cook its first side for about 30–40 seconds, until it puffs and small light-brown spots appear underneath.

    Cook first side of paired pancake · 1 minUses one of nine raw paired rounds in the first batch

20. 20

    Step 20: Flip and cook the second side until the round is cooked through, tender and springy with a lightly crisp surface. Aim for less than 1 minute total across both sides; it should not become dry.

    Uses paired pancake with first side cooked

21. 21

    Step 21: Adjust the heat for the next rounds: if a round browns before puffing, lower the heat; if slow cooking makes it dry, raise the heat. Keep the same puffed, lightly spotted and tender endpoint.

    Uses cooked paired round for checking heat and texture

22. 22

    Step 22: Move the cooked paired round to the first plate. As it cools just enough to handle, peel the two layers apart and stack the individual pancakes on the second plate under a damp paper towel. Cook and separate the remaining eight paired rounds in the first batch in the same way. Then roll the reserved dough half into 18 pieces, brush and roll nine more paired rounds, and cook and separate them. The complete batch makes 36 individual pancakes.

    Uses just-cooked paired round to separate · remaining eight raw paired rounds from the first batch · reserved second half of the dough · shared brushing oil needed for remaining pairs · Extra all-purpose flour, as needed for dusting

23. 23

    Step 23: For immediate serving, keep the separated pancakes covered so they stay moist and serve them fresh. Choose optional accompaniments below if desired; those are separate cooked foods and are not part of the pancake dough.

    Uses complete batch of separated plain pancakes

24. 24

    Step 24: Optional duck serving choice: serve a desired portion of the plain pancakes with already cooked duck breast, hoisin sauce, green onions and sliced cucumber. Have the separately cooked duck ready before assembly.

    Uses plain pancakes chosen for duck serving · Already cooked duck breast, as desired (optional) · Hoisin sauce, as desired (optional) · Green onions, as desired (optional) · Cucumber, sliced, as desired (optional)

25. 25

    Step 25: Optional vegetable serving choice: wrap a desired portion of the pancakes around separately cooked moo shu or other stir-fried vegetables. Lower-moisture vegetables, such as root vegetables, are easiest to wrap; cook the accompanying dish separately.

    Uses plain pancakes chosen for vegetable serving · Separately cooked moo shu or other stir-fried vegetables, as desired (optional)

26. 26

    Step 26: Optional egg serving choice: serve a desired portion of the pancakes with already cooked scrambled eggs, green onions and hoisin sauce. Cook the eggs separately before filling the pancakes.

    Uses plain pancakes chosen for egg serving · Already cooked scrambled eggs, as desired (optional) · Green onions, as desired (optional) · Hoisin sauce, as desired (optional)

27. 27

    Step 27: Optional chicken serving choice: serve a desired portion of the pancakes with already cooked crispy chicken, hoisin sauce, green onions and sliced carrot or cucumber. Prepare the chicken separately before assembly.

    Uses plain pancakes chosen for chicken serving · Already cooked crispy chicken, as desired (optional) · Hoisin sauce, as desired (optional) · Green onions, as desired (optional) · Carrots, sliced, as desired (optional) · Cucumber, sliced, as desired (optional)

28. 28

    Step 28: Make-ahead choice for plain pancakes only: cool briefly, then promptly refrigerate in a covered airtight container at 40°F (4°C) or colder for the next day. Refrigerate within 2 hours, or 1 hour above 90°F (32°C). For later use, freeze the cooled plain pancakes in small stacks tightly wrapped and sealed in a freezer bag; use within 1 month for best quality. Choose only the reheating route matching their stored state.

    Uses plain pancakes selected for make-ahead storage

29. 29

    Step 29: If reheating plain pancakes, add enough water to a steamer and bring it to a steady steam. Place the desired pancake stack on a heatproof plate or bamboo steaming rack above the water.

    Uses Water, as needed in the steamer (optional) · stored plain pancakes selected for reheating

30. 30

    Step 30: Refrigerated-pancake route only: steam the selected pancakes for 3–5 minutes, until hot and tender, then serve immediately. Skip frozen-pancake steaming.

    Steam refrigerated pancakes · 5 minUses refrigerated pancakes set over steady steam

31. 31

    Step 31: Frozen-pancake route only: steam the selected pancakes directly from frozen for 10–15 minutes, until hot and tender; no thawing is needed. Serve immediately and skip refrigerated-pancake steaming.

    Steam frozen pancakes · 15 minUses frozen pancakes set over steady steam