I am obsessed with this recipe for Chinese Chive Pancakes. I make them pretty regularly!
I just have to venture out and try some other fillings but this Duck one is pretty awesome if I do say so meow-self.
And if you are making these pancakes from scratch well you kind of want to make the filling easy on yourself.
Just grab some roast duck from your favorite Chinese restaurant or Chinese BBQ shop and/or market in your local China Town. If it is cold just warm in a pan. Or cold is fine too if you prefer.
Then grab some cilantro, avocado, Hoisin sauce and sesame seeds and you are set!
If you really want you could grab some duck breasts (skin on of course) and some Chinese Five Spice and just cook them skin side down in a pan to get crispy skin and then flip to cook the other side.
What Ya Need:
- 2 cups spelt* flour (original calls for all-purpose)
- 3/4 teaspoon coconut palm sugar (original calls for sugar)
- 2/3 cup boiling water
- 2 teaspoons toasted sesame oil (will be used for 4 individual pancakes)
- 1/2 teaspoon salt (will be used for 4 individual pancakes)
- 1/2 cup finely chopped Chinese or conventional chives (will be used for 4 individual pancakes)
- Olive oil
How To: (I hate reading long instructions so I have tried to break it down here for ya! But feel free to follow the original in the link above)
Put spelt and sugar into a bowl. Add in boiling water and stir with fork. Then once cooled a little use hands to combine and if too dry add a little water or if too wet add a little more flour. Knead with hands for a little while. Put in a flour dusted bowl and top with a clean damp kitchen cloth for an hour.
When ready to make the pancakes. Divide dough into 4 equal parts.
Form balls and then roll each ball into a circle.
Sprinkle 1/4 sesame oil, chives and a little salt on top. Roll into a tube and then twist until it forms a corkscrew.
Once you have a corkscrew make a “C” shape and then seal the ends back into a circle. Set aside til you have 4 of these.
Heat a little oil in a pan on medium heat. Roll the little corkscrew balls into flat pancakes.
Cook one at a time til sides are browned. Put onto a foil lined pan and keep covered (with more foil) and warm in a low temp oven to keep from drying out.
Then top with warm sliced duck, hoisin sauce, cilantro, avocado and sesame seeds! Eat like a wrap.
NOTE: You may want to make a double batch if you are feeding 4 people. They are soooooo yummy. I always want to eat 2 of them.
Next time I make these I will update with some pictures of the pancake making process. And maybe some alternate filling ideas!