Comments on: Peking Duck Pancake

By: Diane

Diane — Sun, 26 Jun 2022 08:56:40 +0000

In reply to Alice Bouwma. you layer the new one over the old one which is already in the steamer and you steam both, then you layer another one on top and it becomes a stack of three and you steam the whole stack and you keep repeating the procedure so lets say you made a total of 15 pancakes, by the end of the steaming the first pancake that you made would have been in the steamer for 15 minutes, the second one 14 minutes etc. The idea is that the older pancakes have the newer ones lying on top of them and hence is protected from the steam ( to some extent ) so they don't continue to cook as much as the top one. Of course if you keep steaming them then at some stage they will become over cooked but 15 minutes shouldn't cause you any problems. If I was to make more than 10 or 15 I would then start a new stack since they steamer would probably run out of room anyway.

By: Elaine

Elaine — Thu, 21 Apr 2022 00:12:14 +0000

In reply to Sctfan. Thanks Sctfan!

By: Sctfan

Sctfan — Wed, 20 Apr 2022 03:58:03 +0000

It’s the perfect recipe for flour tortillas

By: Elaine

Elaine — Sat, 19 Mar 2022 23:56:24 +0000

In reply to Wendy King Philips. Oil is used to brushing the dough and use a very little amount in the pan-frying process.

By: Wendy King Philips

Wendy King Philips — Wed, 29 Dec 2021 23:32:48 +0000

Do you add the 3 T Oil to the flour and hot water or is it just for oiling the dough and pan? It doesn't say anywhere when to add the oil? Thanks!

By: Elaine

Elaine — Tue, 14 Sep 2021 12:30:22 +0000

In reply to Pat Gilbert. Thank you Pat for your lovely feedback.

By: Pat Gilbert

Pat Gilbert — Mon, 13 Sep 2021 00:25:34 +0000

Very well explained thank you

By: Elaine

Elaine — Tue, 27 Jul 2021 00:52:09 +0000

In reply to Anthony Houghton. Thank you so much Anthony for this precise comment. This pancake with moo shu pork is really a comforting dish.

By: Anthony Houghton

Anthony Houghton — Sun, 25 Jul 2021 18:55:25 +0000

Simple ingredients, easy to make, hard to get wrong. The only trick will be finding the right temperature for your pan. Oh, and keep an eye on them. I overcooked the last one! Thanks so much. I also used your moo shu pork recipe, adapted it and made a slow cooked pork shoulder to go with it. Delicious.