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Chinese Pancakes

Published Sunday, 10 April, 2011 by sally moore

a wrap for every occasion



  • 100g plain flour
  • 1 tablespoon oil-any variety
  • 100ml boiling water


put flour in a large bowl and add the oil and boiling water.

mix with a fork until cool enough to handle, then knead on a floured board for 5 mins

put in a bowl, cover with a damp t-towel to stop it drying out, and leave for 30mins.

knead again for 2 mins then divide into 8 pieces, roll each piece into a ball, then using a rolling pin or full bottle roll out into pancakes make them as thin as you can!

heat a non-stick pan, but DON'T add any oil, and dry-fry each pancake for about a minute each side until golden.

use these wraps hot or cold.

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  • Eat with coffee for best results... obviously.