Duck Pancakes: How to Make Mandarin Pancakes

Duck pancakes are thin, soft Chinese wheat wrappers commonly served with roast duck, sliced scallions, cucumber, and hoisin sauce. This guide makes the pancakes themselves; they are cooked in a skillet, not inside a duck, and can be served with Peking-style duck or another roast duck preparation.

The dough uses flour, hot water, and a little salt. A traditional method rolls two oiled dough rounds together, cooks them as one, then separates them into two delicate pancakes. You can also roll and cook each round individually if you prefer a simpler approach.

Ingredients

What You’ll Need

2 cups (250 g) all-purpose flour, plus a little extra for rolling
¾ cup (180 ml) boiling water
¼ teaspoon (1.5 g) fine salt
2 tablespoons (30 ml) neutral oil, such as canola or sunflower oil, for brushing the paired dough rounds

This makes about 12 pancakes, enough for roughly six servings when used as one part of a meal. If you have a kitchen scale, weighing the flour helps keep the dough tender rather than dry. The water should be freshly boiled, but measure it before adding it to the flour. You will also need a mixing bowl, a spoon or chopsticks, a rolling pin, a clean work surface, and a wide, ungreased skillet or griddle.

Step-by-Step

Combine the flour and hot water. Put the flour and salt in a heatproof bowl. Pour in the boiling water gradually while stirring with chopsticks or a sturdy spoon. The flour will form rough, shaggy clumps. When there is no loose pool of water, pause and let the mixture cool for a minute or two so it is comfortable to handle. Hot-water dough is less elastic than a cold-water bread dough, which helps the cooked pancakes stay soft and pliable.
Knead, then rest the dough. Turn the clumps onto a lightly floured counter and knead for about 6 minutes, pressing and folding until the dough becomes smooth. If it sticks, dust your hands and the counter sparingly; too much extra flour can make the pancakes tough. Shape the dough into a ball, cover it with an overturned bowl or a clean damp towel, and let it rest for 30 minutes at room temperature. This rest allows the flour to absorb the water and makes rolling easier.
Divide and shape the rounds. Roll the rested dough into a short log and cut it into 12 equal pieces. Keep the pieces covered while you work so their surfaces do not dry out. Roll each piece into a ball, then flatten it into a disc about 2½ inches (6 cm) wide. Aim for equal portions: uneven pieces cook at different speeds and produce a mixture of thick and fragile pancakes.
Pair and roll the dough. Brush a very thin, even film of oil over one disc. Place a second disc on top and press them together gently. On a lightly floured counter, roll the pair into a circle about 7 inches (18 cm) across, turning it often and applying light pressure. Keep the rolling pin moving so the center and edges remain similar in thickness. Repeat with the remaining pieces to make six pairs. A little oil between the layers is enough; excess oil can make them slide around or fry instead of cooking evenly.
Cook each pair in a dry skillet. Heat a wide skillet over medium heat until hot but not smoking. Lay in one paired circle without adding oil. Cook for about 30 to 45 seconds, until small bubbles appear and the underside has a few pale golden spots. Flip and cook the other side for another 30 to 45 seconds. The pancake should remain flexible, not crisp or deeply browned. Adjust the heat if it colors quickly before the center feels cooked. Continue with the other five pairs, stacking the cooked ones under a clean towel to keep them warm and supple.
Separate and serve. While each pair is still warm, carefully peel the two layers apart, starting at the edge and working around the circle. If a pancake resists, let it cool for a few seconds and try again rather than pulling hard. Stack the separated pancakes and cover them until serving. Offer them warm with sliced roast duck, cucumber matchsticks, scallions, and hoisin sauce, or use them for another savory filling.

For the classic paired method, the oil between the discs acts as a release layer, so the two thin pancakes can be separated after cooking. The skillet stays dry because the oil is inside the pair, not on the pan. If you would rather avoid peeling the layers apart, roll each portion into an individual thin circle and cook it for roughly 20 to 30 seconds per side. Individual pancakes may be a little less uniformly delicate, but the method is straightforward and works well for a first attempt.

Common Mistakes

Adding too much flour while kneading: A dusting prevents sticking, but repeated handfuls change the dough’s hydration. The result can be stiff and prone to cracking when rolled. Start with a lightly floured surface and use just enough to keep the dough manageable.

Skipping the rest: Freshly kneaded dough often springs back when rolled. That is a sign it needs more time to relax, not more force. Cover it and leave it for the full 30 minutes before dividing.

Rolling the paired discs unevenly: Thick patches stay doughy while thin edges dry out. Turn the dough as you roll and check the center as well as the rim. If one area is noticeably thicker, use gentle strokes to even it out.

Using a pan that is too hot: Dark brown spots can appear before the pancake has cooked through, and a hot, dry pan can make the wrapper crisp. Use medium heat and lower it if the first pair colors rapidly. A few light golden marks are fine; the goal is a flexible wrapper.

Leaving cooked pancakes uncovered: These thin rounds lose moisture quickly. Stack them beneath a clean towel as they come out of the pan, and separate the layers while warm. Waiting until they are cold can make the layers stick and tear.

Tips

Pour the hot water into the flour gradually rather than all at once. Flour absorbs moisture differently depending on the brand and how it is measured, so you may not need every last drop. If the mixture still has dry flour after stirring, add a teaspoon of hot water at a time. If it feels wet and sticky, give it a minute to cool before deciding whether it needs a very small dusting of flour.

Keep the dough pieces you are not rolling under a cover. Even a short time exposed to air can form a dry skin that creates rough edges and cracks. Roll on a clean surface with a small amount of flour, and brush the paired discs with only a thin coating of oil. A pastry brush makes it easier to spread the oil without leaving puddles.

Use the widest skillet you have so the circles lie flat. If your pan is small, roll the pancakes to fit rather than forcing them into the sides. Cook one pair at a time and keep the heat steady. The first one is useful as a heat check: if it stays pale and doughy for more than a minute, increase the heat slightly; if it browns almost immediately, reduce it.

To prepare ahead, cook the pancakes, separate them, cool them promptly, and refrigerate them in a covered container. Refrigerate cooked food within 2 hours; these pancakes keep for 3 to 4 days. Reheat the stack briefly in a steamer until warm and soft, or warm the pancakes one at a time in a covered skillet over low heat. For longer storage, freeze a well-wrapped stack with parchment between portions, then thaw in the refrigerator before reheating. Avoid leaving cooked pancakes at room temperature for extended periods.

Troubleshooting

The dough is crumbly and will not come together: The flour may need a little more water, or the hot water may not have been distributed evenly. Sprinkle in hot water a teaspoon at a time and knead after each addition. Cover the dough for a few minutes before adding much more; moisture can continue to absorb as it sits.

The dough is sticky: Let it cool briefly first, since hot dough can feel stickier than it will once kneaded. If it remains difficult to handle, dust the surface lightly and knead in a small amount of flour. Avoid adding a large quantity at once, which can make the finished wrappers dry.

The rounds keep shrinking as you roll them: Cover them and let them rest for another 10 minutes. The dough is resisting because it has not relaxed enough. Roll from the center outward with light pressure, turning the circle often rather than stretching it by hand.

The pancakes tear when you separate them: They may have been rolled too thin, cooked until crisp, or allowed to cool completely before peeling. Cook them just until flexible and lightly spotted, then separate while warm. If one breaks, use the intact pieces as wraps or cut them into strips for a savory bowl.

The pancakes are tough or leathery: Common causes are excess flour, insufficient resting, or cooking for too long. Keep the dough covered, allow its full rest, and remove each pair from the skillet as soon as it is cooked. Cover the stack immediately to retain its softness.

The centers seem undercooked: Lower the heat and give the next pair a little longer, flipping once or twice as needed. A thick center may also mean the dough was not rolled evenly. The wrappers should be cooked through but still soft; they do not need a deep color or crisp texture.

Frequently Asked Questions

Are these pancakes cooked inside a duck?
No. They are wheat wrappers cooked separately in a skillet and served alongside duck. Roast the duck using a separate recipe and serve the sliced meat with the pancakes and accompaniments.

Are Mandarin pancakes the same as scallion pancakes?
No. Mandarin pancakes for duck are plain, thin, and soft, with no scallions mixed into the dough. Scallion pancakes are usually thicker, layered, and pan-fried with scallions and oil.

Can I make them without pairing two discs?
Yes. Roll each dough piece into one thin circle and cook it individually in a dry skillet. The paired method makes it easier to produce very thin wrappers, but individual rolling avoids the separating step.

What can I use instead of all-purpose flour?
Plain wheat flour is the standard choice. Bread flour can make the dough chewier and harder to roll; whole-wheat flour gives a denser, more strongly flavored wrapper. For the closest soft texture, use all-purpose flour.

Can I make the dough in advance?
Yes. Wrap it tightly and refrigerate it for up to a day, then let it sit at room temperature until pliable before dividing and rolling. The finished pancakes can also be refrigerated or frozen and reheated as described above.

What should I serve with duck pancakes?
Common accompaniments include sliced roast duck, cucumber, scallions, and hoisin sauce. Cut the vegetables into thin matchsticks, spread a little sauce on a warm pancake, add duck and vegetables, then fold or roll it closed.

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