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recipe by Kamran Siddiqi http://sophisticatedgourmet.com
Tweaked from Easy Chinese Recipes by Bee Yinn Low, with permission from the author. I’ve taken some liberties with Bee’s recipe; firstly, I’ve cut out a couple steps– rolling out the dough, adding oil, rolling it into a snake, and then into a snail… These are very classic techniques (which are also use in Paratha making), but I’ve found that you achieve quite similar results by simply making the dough into rounds, and then rolling them out, plus it saves a lot of time! If you’re interested in seeing the classic technique for making these lovely pancakes, please refer to page 47 of Bee’s book, Easy Chinese Recipes. I cannot stress this enough when making these pancakes, but please try avoid adding too much flour when handing the dough rounds. Adding more flour than necessary results in hard, greasy pancakes, instead of soft and tender ones. I’ve made these pancakes more times than I’d like to admit; last week when I made these pancakes, we ran out of all-purpose flour, and without any issues, I substituted Unbleached White Flour (bread flour) for the all-purpose flour called for in the recipe. The pancakes were lovely, and a bit more substantial and chewy compared to the one’s made with all-purpose flour (using my modified technique). If you’re serving these pancakes as a main dish, I highly recommend using half all-purpose flour, and half bread flour if you’re looking for something substantial, yet somewhat light. If you’re short on time, this dough can easily be made in a standing mixer, just be sure to knead the dough for about 4-minutes, instead of 10 minutes.
recipe updated Jun 7, 2019