Ingredients
- ½ cup (75 g) plain (all–purpose) flour
- 2 tablespoons cornflour (cornstarch)
- ¼ cup (60 ml) low–fat milk
- 2 eggs, lightly beaten
- 1 tablespoon butter, melted, or canola oil
- rice bran or canola oil spray
- 500 g (1 lb) roast Peking duck, meat thinly sliced, skin and bones discarded
- 3 spring onions (scallions)
- ½ Lebanese (short) cucumber, seeded and cut into matchsticks
- ¼ cup (60 ml) hoisin sauce
Preparation
- To make the pancakes, put the flour, cornflour, milk, eggs, melted butter and ¼ cup (60 ml) water in a bowl and whisk until well combined and smooth.
- Pour into a jug, cover with plastic wrap, and set aside for 15 minutes.
- Heat a wok or large non–stick frying pan over medium heat, lightly spray with oil and, when hot, pour 1½ tablespoons of batter into the wok.
- Working quickly, tilt the wok to spread the mixture out to form a thin pancake with a 15 cm (6 inch) diameter.
- Cook for 2 minutes, then turn and cook the other side for a further 1 minute, flattening any air bubbles that may appear.
- Remove to a plate and keep warm.
- Repeat with remaining mixture to make 8 pancakes in total.
- To serve, place some of the duck meat in the centre of each pancake, top with some spring onions and cucumber and drizzle over 1 teaspoon hoisin sauce.
- Roll up and serve immediately.
- Alternatively, arrange all of the ingredients on a platter so guests can make their own.