Three Peking duck pancakes weigh about 2 to 3 ounces (57 to 85 g) altogether, though their size and thickness can change the total. These thin wheat-flour pancakes, served with duck and accompaniments, are easy to make in a small batch; this recipe makes three and gives you a practical weight estimate.
Ingredients
This small-batch recipe makes three thin pancakes, enough for one modest serving alongside duck and toppings. The estimate of roughly 2.4 ounces (68 g) for all three is for pancakes made with these proportions; a restaurant or packaged version may weigh more or less depending on its diameter, thickness, and moisture. A kitchen scale gives the most reliable answer for the pancakes you have.
- ½ cup (60 g) all-purpose flour, plus 1 tablespoon (8 g) for dusting
- 3 tablespoons (45 ml) hot water, just off the boil and rested for about 1 minute
- ⅛ teaspoon (about 0.7 g) fine salt
- ½ teaspoon (2.5 ml) neutral oil, such as canola or grapeseed oil, for lightly greasing the pan
The dough uses hot water to make it pliable and easy to roll thin. The small amount of salt is optional but gives the pancakes a little more flavor. The extra flour is for the work surface, so you may not need all of it.
Instructions
- Mix the dough. Put the flour and salt in a medium bowl. Pour in the hot water gradually, stirring with chopsticks or a fork until shaggy clumps form. When the dough is cool enough to handle, press the clumps together. If dry flour remains at the bottom, add water a teaspoon (5 ml) at a time; the dough should feel soft, not sticky or wet.
- Knead and rest. Knead on a clean counter for about 5 minutes, pressing and folding until the dough looks fairly smooth. Cover it with an inverted bowl or a damp, clean towel and rest for 20 minutes. This pause lets the flour absorb the water and relaxes the dough, making it much easier to roll without springing back.
- Divide the dough. Dust the counter lightly with some of the reserved flour. Roll the dough into a short log and cut it into three equal pieces. Shape each piece into a ball, then flatten it into a small disk with your palm. Keep the pieces you are not rolling covered so their surfaces do not dry out.
- Roll the pancakes. Roll each disk into a thin circle about 6 inches (15 cm) across. Turn the dough as you roll and use just enough dusting flour to prevent sticking. The circles do not need to be perfectly round, but aim for an even thickness; a thick center takes longer to cook and can make the pancake less flexible.
- Heat the pan. Warm a dry, nonstick or well-seasoned skillet over medium heat. Lightly wipe it with the neutral oil; the pan should have a sheen, not a pool. It is ready when a small piece of dough begins to sizzle gently on contact. If it browns immediately, lower the heat before cooking the pancakes.
- Cook and keep covered. Cook the circles one at a time for about 1 minute on the first side, until small bubbles appear and the underside has a few pale golden spots. Flip and cook for about 1 minute more. Transfer to a clean plate and cover with a clean towel while you cook the other two. The pancakes should be cooked through but remain pale, soft, and bendable rather than crisp.
Allowing about 2 minutes per pancake gives a total pan-cooking time of approximately 6 minutes. If the first pancake turns out dry or brittle, the skillet may be too hot or it may have cooked too long. A properly cooked pancake folds around its filling without cracking at the edge.
Tips
- Weigh the pancakes if the ounces matter. Put a plate on a kitchen scale, tare it to zero, then weigh all three together. The recipe estimate is not a fixed conversion: a thicker pancake or one that retains more water weighs more. For a quick mental estimate, 1 ounce is about 28 g.
- Adjust the dough gradually. Flour absorbs water differently depending on the brand and how it is measured. Add water a teaspoon at a time if the dough feels crumbly, or dust your hands and counter rather than adding a lot of flour if it feels tacky.
- Use the lowest practical dusting amount. Excess flour on the surface can burn in the pan and leave bitter specks. Brush off loose flour before cooking, and wipe the skillet carefully between pancakes if any flour starts to darken.
- Cover the cooked pancakes. A towel traps just enough warmth and moisture to keep them pliable while you finish the batch. Leaving them uncovered on a plate can dry the edges quickly, especially in a warm, dry room.
Serving Suggestions
Serve the pancakes warm with thin slices of cooked Peking duck, hoisin sauce, and slender strips of scallion and cucumber. Spread a small amount of sauce over the pancake, add duck and vegetables, then fold or roll it around the filling. These are small pancakes, so use a modest amount of filling; overstuffing makes them split and lets sauce escape.
For a fuller plate, pair the three pancakes with extra duck, a simple cucumber salad, or steamed greens. If you are serving a group, arrange the warm pancakes in a covered basket or on a plate under a towel and put the fillings in separate dishes. Guests can assemble each pancake as they eat, which helps prevent the pancakes from becoming soggy.
Three pancakes are a light portion rather than a large meal. If they are the main starch for a hungry diner, plan on making more; the recipe scales easily. For a party, make several batches or multiply the ingredients and cook the pancakes in succession, keeping the finished stack covered.
Variations
Make traditional paired pancakes: Divide the dough into six smaller balls. Brush three disks lightly with oil, place another disk on top of each, and roll each pair into a thin circle. Cook the pairs in a dry pan, turning once, until cooked but still pale. Carefully separate each pair while warm to make six very thin pancakes. This familiar technique produces delicate pancakes, but it is more fiddly than cooking three individual ones; it does not change the answer for the three-pancake recipe above.
Use whole-wheat flour: Replace up to 2 tablespoons (about 15 g) of the all-purpose flour with whole-wheat flour. The pancakes will have a slightly heartier flavor and may be less supple, so keep them covered and add a little extra hot water if the dough feels dry. Replacing all the flour can make this small batch harder to roll thin.
Try a different neutral oil: Canola, sunflower, or grapeseed oil works for the pan. Sesame oil has a stronger aroma and can obscure the duck and sauce, so use it sparingly if you want that flavor. A well-seasoned skillet can cook the pancakes with almost no oil.
Storage and Reheating
For the softest texture, serve these pancakes soon after cooking. If you have extras, let them stop steaming, stack them, and wrap them airtight or place them in a sealed container. Refrigerate within 2 hours of cooking; they keep for 3 to 4 days refrigerated. Separate pancakes with small pieces of parchment if you plan to take them apart cold, since they can stick together.
To reheat refrigerated pancakes, warm them briefly in a covered skillet over low heat with a few drops of water beside the stack, or steam them just until pliable. For food safety, USDA FSIS advises reheating leftovers to 165°F (74°C); check the center of the stack with a food thermometer. Avoid prolonged heating, which dries out the thin dough. If the pancakes feel dry, a little steam can help soften them, but do not leave them sitting in water.
You can freeze a well-wrapped stack for up to 2 months for best quality. Put parchment between the pancakes, seal them in a freezer-safe bag, and thaw overnight in the refrigerator before reheating. Refrigerate thawed pancakes and use them within 3 to 4 days; do not leave them at room temperature for more than 2 hours.
Frequently Asked Questions
How many ounces do three Peking duck pancakes weigh?
As a useful general estimate, three thin pancakes weigh about 2 to 3 ounces (57 to 85 g) total. This recipe’s three pancakes are approximately 2.4 ounces (68 g), but the exact weight depends on how wide and thick they are and how much moisture remains after cooking.
How many grams are 3 ounces?
Three ounces equals about 85 g. If you mean the weight of three pancakes rather than a conversion, their combined weight is not automatically 3 ounces; weigh them together for an exact result. The recipe estimate of 68 g is about 2.4 ounces.
Are Peking duck pancakes the same as spring roll wrappers?
No. Peking duck pancakes are soft wheat-flour flatbreads intended to fold around duck and vegetables. Spring roll wrappers are usually made and handled differently, and some are crisp when cooked. They are not a direct substitute if you want the familiar soft, foldable texture.
Can I make the dough ahead?
Yes. After kneading, cover the dough airtight and refrigerate it for up to 24 hours. Let it sit at room temperature for about 20 minutes so it is easier to roll, then divide and cook as directed. If the dough has dried around the edges, knead in a few drops of water before shaping.
Why did my pancakes turn stiff or crack?
They may have been rolled too thick, cooked too long, or left uncovered after cooking. Keep the skillet at medium heat, flip when small bubbles appear, and cover each cooked pancake with a towel. If a disk resists rolling and shrinks back, cover the dough and give it a few more minutes to relax.
Can I make more than three at once?
Yes. Double or triple every ingredient to make 6 or 9 pancakes, and divide the dough evenly. Keep dough pieces and cooked pancakes covered as you work. Use a larger skillet or cook in batches rather than crowding the pan, which makes it harder to turn each pancake evenly.
Related
- Filipino Fried Eggplant with Eggs (Tortang Talong)
- Egg Wrapped Fried Rice: A Savory, Crisp Meal
- Excellent Fruit Shake: A Creamy, Fresh Everyday Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).