Pan Fried Chinese Pancakes Recipe

All-purpose flour: The base of the dough, providing structure and texture.

Hot water: Helps to create a pliable dough that is easy to work with.

Vegetable oil: Used for brushing the dough and frying the pancakes, adding richness and preventing sticking.

Salt: Enhances the flavor of the pancakes.

Green onions: Adds a fresh, aromatic flavor that is essential for these pancakes.

When rolling out the dough, ensure it is evenly thin to achieve a consistent texture. Use a light touch when brushing with oil to avoid making the pancakes greasy. When adding the green onions, distribute them evenly to ensure each bite is flavorful. While cooking, maintain a medium heat to ensure the pancakes cook through without burning.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nuttier flavor and more fiber, though it may result in a denser pancake.

• hot water - Substitute with warm milk: Warm milk can make the dough richer and softer, adding a slight sweetness.

• vegetable oil - Substitute with olive oil: Olive oil provides a more robust flavor and is a healthier fat option.

• salt - Substitute with soy sauce: Soy sauce adds a depth of umami flavor and complements the green onions well.

• chopped green onions - Substitute with chives: Chives offer a similar mild onion flavor and can be used in the same quantity.

• Allow the pancakes to cool completely before storing. This prevents condensation, which can make them soggy.
• Place a sheet of parchment paper between each pancake to prevent them from sticking together.
• Store the pancakes in an airtight container or a resealable plastic bag. Ensure you remove as much air as possible to keep them fresh.
• Keep the container or bag in the refrigerator if you plan to consume the pancakes within 3-4 days.
• For longer storage, place the pancakes in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the pancakes to a resealable freezer bag or airtight container. Label with the date to keep track of freshness.
• When ready to eat, reheat the pancakes directly from the freezer. Preheat a frying pan over medium heat and cook until heated through and crispy.
• Alternatively, you can reheat the pancakes in a preheated oven at 350°F (175°C) for about 10 minutes or until warm and crispy.

• Stovetop Method:

  1. Preheat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil to the pan.
  3. Place the leftover Chinese pancakes in the skillet.
  4. Cook for 1-2 minutes on each side until they are heated through and regain their crispiness.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the pancakes on a baking sheet lined with parchment paper.
  3. Cover the pancakes with aluminum foil to prevent them from drying out.
  4. Bake for 10-15 minutes, or until they are heated through.

• Microwave Method:

  1. Place the pancakes on a microwave-safe plate.
  2. Cover them with a damp paper towel to keep them moist.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Place the pancakes in the air fryer basket in a single layer.
  3. Heat for 3-5 minutes, or until they are crispy and warmed through.

• Steaming Method:

  1. Set up a steamer and bring the water to a boil.
  2. Place the pancakes on a heatproof plate and put it in the steamer.
  3. Steam for 5-7 minutes, or until they are heated through and soft.

• Mixing bowl: Use this to combine the flour and hot water to form the dough.

• Wooden spoon: Helpful for initially mixing the dough before kneading.

• Clean countertop or kneading board: Provides a surface to knead the dough.

• Plastic wrap or kitchen towel: Cover the dough while it rests to prevent it from drying out.

• Knife: Use this to cut the dough into 8 pieces after rolling it into a log.

• Rolling pin: Essential for rolling each piece of dough into a thin circle.

• Pastry brush: Useful for brushing oil onto the rolled-out dough circles.

• Frying pan: Use this to cook the pancakes until they are golden brown on both sides.

• Spatula: Handy for flipping the pancakes in the frying pan.

• Measuring cups: Necessary for measuring the flour and hot water accurately.

• Measuring spoons: Use these to measure the vegetable oil and salt.

prepare the dough in advance: Make the dough a day ahead and store it in the refrigerator to save time on the day of cooking.

use a food processor: Mix the flour and hot water in a food processor to speed up the dough-making process.

pre-chop green onions: Chop the green onions in advance and store them in an airtight container.

batch rolling: Roll out all the dough pieces at once and stack them with parchment paper in between.

multi-task: While the dough is resting, prepare other ingredients or clean up the kitchen to save time.