Mandarin (Chinese) Pancakes
Pancakes are a favorite for many, but these Mandarin pancakes are a bit different than the traditional breakfast staple we all know and love! Made with only 3 ingredients, these light, airy, chewy and savory pancakes are a must try! This is the perfect recipe to amp up your next “takeout fake-out” night.
Easy To Make Perfect For Takeout Fake-out Versatile Require 3 Simple Ingredients Unique & Different
These paper thin pancakes are similar to a crepe, with a similar chewy and incredibly light texture, but the process is a bit different than making traditional pancakes. To make the pancakes thinner and to help them steam, two pancakes are rolled out and cooked together, making this a fun and unique recipe to try!
Ingredient Notes
Flour – All-purpose flour works best. You could also make these with whole wheat flour. Water – Make sure it’s boiling water! Sesame Oil – Regular or toasted will both work.
How To Make Mandarin Pancakes
Tips
Storing Leftovers
Store leftover pancakes in an airtight container in the fridge for 3-4 days.
Reheating
Wrap the stack of pancakes in a damp tea towel so they retain some moisture and “steam” them in the microwave for 30 seconds to 1 minute until heated through.
Freezing
After they have cooled, place in an airtight container with a layer of parchment paper in between each pancake and store in the freezer for up to 3 months.
More Great Recipes To Try
The Best Buttermilk PancakesAmbrosia SaladAsian Lettuce WrapsSheet Pan PancakesBlueberry Buttermilk PancakesPancake Muffins
