Peking Duck Pancakes

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  • 250g flour
  • 60g butter
  • pinch of salt
  • 1 1/2 cups milk
  • 3 eggs
  • meat with skin from 1 Chinese bbq duck, bone out and chopped
  • 1/2 telegraph cucumber cut into julienne sticks
  • 4 spring onions
  • hoisin sauce


Put flour into a basin and make a well in the centre. Warm butter, salt and milk until butter
has melted. Break eggs into the well and add milk mix. Whisk until smooth
and refrigerate for 2 hours before using.

Place the chopped duck in a bowl and add enough hoisin sauce to moisten the duck..
Heat a small pancake pan and grease with buttered paper. Pour a little
mix into the pan and swirl to coat, cook for until bubbles appear and pop and then flip and
cook the other side. Repeat this process stacking pancakes on a warm as you go.
Place duck, cucumber and spring onion near the edge of each  pancake and tightly roll to enclose the filling.

Serve with a side dish of extra hoisin sauce.

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