Asian-style duck pancakes | Reader's Digest Australia
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...
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Cooking tools:
- Wok
- Nonstick skillet
- Stove
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Pitcher
- Plastic wrap
- Chef's knife
- Cutting board
- Spatula
- Plate
- Serving platter
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
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