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Peking Duck Pancakes

Roll up, roll up, for this traditional Peking Duck Pancakes dinner.

Prep Time

    •    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


  1. 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.
  2. 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.
  3. Remove skin and meat from duck. Thinly slice both skin and meat. Cut onions into 10cm lengths.
  4. 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


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