Roll up, roll up, for this traditional Peking Duck Pancakes dinner.
• Prep time: 45 minutes
• Cook time: 20 minutes
• Yield: Serves 4
• 1/2 cup plain flour
• 2 tablespoons cornflour
• 1/4 cup water
• 1/4 cup milk
• 2 eggs
• 2 tablespoons butter, melted
• 1 Peking duck
• 6 green onions, washed
• 1/2 cup hoisin sauce
- Combine flour, cornflour, water, milk, eggs and half the butter in a food processor. Process until batter is smooth. Pour into a jug. Cover and stand for 15 minutes.
- Heat a non-stick frying pan over medium heat. Brush with remaining butter. Pour a tablespoonful of batter into frying pan. Spread to form a thin pancake, about 16cm in diameter. Cook for 2 minutes. Turn and cook for a further 1 minute. Transfer to a plate. Repeat with remaining batter.
Remove skin and meat from duck. Thinly slice both skin and meat. Cut onions into 10cm lengths.
- Place some duck skin and meat, 2 pieces of onion and 1 teaspoon of hoisin sauce onto each pancake. Roll up. Serve.
NOTES: Peking duck is available form Asian grocery stores. You could also use barbeque chicken.
This great family recipe is thanks to Taste at http://www.taste.com.au/recipes/peking-duck-pancakes/df684dad-a0c5-40e1-9e1d-424d697457e4