Asian-style duck pancakes

These freshly pan–fried pancakes taste exquisite served with a simple filling of roast Peking duck, crisp fresh cucumber and spring onions (scallions). It is easy to prepare most of the meal in advance, making it a perfect dinner idea for easy entertaining.

Asian-style duck pancakes


  • 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


  1. 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.
  2. Pour into a jug, cover with plastic wrap, and set aside for 15 minutes.
  3. 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.
  4. Working quickly, tilt the wok to spread the mixture out to form a thin pancake with a 15 cm (6 inch) diameter.
  5. Cook for 2 minutes, then turn and cook the other side for a further 1 minute, flattening any air bubbles that may appear.
  6. Remove to a plate and keep warm.
  7. Repeat with remaining mixture to make 8 pancakes in total.
  8. 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.
  9. Roll up and serve immediately.
  10. Alternatively, arrange all of the ingredients on a platter so guests can make their own.

Preparation: 25 minutes
Cooking: 15 minutes



Low Fat No Fat Asian Cooking

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