Peking Duck Pancakes (Chun Bing, 春饼)

Method10 steps · about 1 hr 15 min

1. 1

   Step 1: Put all 360 g plain flour in a heatproof bowl. Pour in all 230 g water soon after it boils. Stir with chopsticks or a fork until small lumps form and no loose dry flour remains.

   Uses 360 g all-purpose flour (aka plain flour) · 230 g water, just boiled

2. 2

   Step 2: Once the mixture is cool enough to handle safely, knead it by hand until soft and smooth but not sticky. If the flour needs it, work in a little extra hot water carefully to reach that texture; do not handle scalding dough.

   Uses The complete hot-water dough mixture · A little extra hot water only if the dough is too dry

3. 3

   Step 3: Keep the dough in the bowl and brush a thin film of oil from the measured tablespoon over its surface. Reserve the rest of the oil for pairing and rolling. Cover with a lid and rest at room temperature for 30 minutes.

   Rest covered pancake dough · 30 minUses All the smooth dough · A thin brushing from the measured 1 tbsp oil; reserve the rest

4. 4

   Step 4: Briefly knead the rested dough again. Divide it into four equal portions, roll each into a cylinder, and cut each cylinder into four equal pieces to make 16 evenly sized pieces.

   Uses All the rested dough

5. 5

   Step 5: Flatten all 16 pieces into small discs. Brush the top of one disc lightly with reserved oil, place another disc on it, and repeat to make eight two-disc pairs.

   Uses All 16 dough pieces · Oil from the reserved measured tablespoon for brushing between discs

6. 6

   Step 6: Roll the first pair into a very thin circle about 18 cm / 7 inches across, flipping several times so both layers roll evenly. If needed, lightly brush the surface and rolling pin with a little of the remaining oil.

   Uses The first two-disc pair · A little remaining oil for the rolling surface or pin, only if needed

7. 7

   Step 7: Heat a dry frying pan over medium heat. Add the first rolled pair and cover with a lid. Watch for air pockets, then turn and cover again to cook the second side. Both sides together should take no more than about 2 minutes; adjust the heat to cook through while keeping the pancakes soft, and avoid scorching or prolonged drying.

   Uses The first rolled pair

8. 8

   Step 8: Transfer the cooked double pancake to a plate and immediately cover it with a clean kitchen towel to keep it soft and pliable.

   Uses The first cooked double pancake

9. 9

   Step 9: Cook the remaining seven pairs the same way. While one pair cooks, roll the next pair thin, checking and turning the pan promptly when air pockets appear. Keep each finished double pancake under the towel, and keep unused dough covered. The eight cooked pairs will make 16 single pancakes.

   Uses The first cooked pair under its towel · The remaining seven two-disc pairs · Remaining measured oil for rolling surfaces only if needed

10. 10

    Step 10: As soon as the batch is cooked, gently peel each warm double pancake into two single pancakes before it cools and sticks together. Keep the 16 pancakes covered and serve warm with separately prepared fillings of your choice.

    Uses All eight cooked double pancakes