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Peking Pancakes

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Submitted by markarian

YIELD

1 dozen

PREP

15 min

COOK

5 min

READY

40 min

Ingredients

2 ½ 591
½ 2.5
TEASPOON ML SALT
1 237
CUP ML WATER
boiling
1 15
TABLESPOON ML LARD
cut up into small pieces

Directions

Mix the flour and salt.

Add the boiling water and stir with chopsticks.

Add the lard.

Knead all and let rest on a plastic counter under a bowl for 20 minutes.

Roll the dough into a snake about 1 inch in diameter and cut into pieces 1 inch long.

Roll each into a ball and then press out flat to make a small pancake.

Brush the top of one pancake with sesame oil and place another pancake on top of the first.

Using a rolling pin, and additional flour if needed, roll out the two pancakes together until they are about 5 inches in diameter.

Roll all and keep under plastic wrap.

To cook the pancakes, place them, one pair at a time, in a hot SilverStone-lined pan.

Cook until tiny brown spots form on the bottom and then turn the pancake over, cooking the second side in the same way.

When the pancakes are done they can be separated into individual Peking Pancakes.

To reheat them, simply warm them in a bamboo steamer.

Save work by using a tortilla press: roll the cut dough into balls and flatten them with the press.

Oil one, put another on top, and press the two.

Then, using the rolling pin, finish the rolling out process.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 141g (5.0 oz)
Amount per Serving
Calories 311 11% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 299mg 12%
Total Carbohydrate 20g 20%
Dietary Fiber 2g 8%
Sugars g
Protein 16g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 20%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Sugar-Free
 
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