For some reason it’s extremely hard to find mandarin pancakes even at Asian grocery stores. Luckily they aren’t too hard to make at home. The thin, chewy pancakes are often paired with roasted peking duck, one of my favorites. I know it’s annoying that they can’t be found easily in stores (meaning one less part to prep) but luckily they are easy to make and require only a few ingredients.
1½ cups all-purpose flour
¼ teaspoon kosher salt
2/3 cup boiling water
1 teaspoon vegetable oil
In a medium mixing bowl stir together the flour and salt then slowly stir in the water, continuing to mix until a ball forms. Turn the dough out onto a clean, lightly floured surface and knead until smooth, about 8 minutes. Wrap in plastic wrap and let rest at room temperature for at least 1 hour.
Unwrap the dough and roll it into a cylinder, about 12” long. Cut the dough into 12 equal pieces. Form each piece into small balls. Press each piece into a circle about 2-inches in diameter. Brush each piece with the vegetable oil and stack one oiled circle on top of another oiled piece. Using a rolling pin, roll the rounds together into a circle 5-inches in diameter. Cover with a damp towel and repeat with the remaining pieces.
Heat a seasoned wok or medium nonstick pan over medium heat. Working one at a time add a pancake to the wok and cook until the underside of the pancake is white with just a few charred spots, 30 to 45 seconds. Flip the pancake over and continue to cook for an additional 30 seconds. Remove to a plate and gently separate into two pancakes. Repeat with the remaining pancakes.
Pancakes can be made ahead of time and wrapped in plastic wrap.
Makes 12 pancakes.