Mandarin Pancakes (for Moo Shu Vegetable)

BY : PUBLISHED : February 12th, 2013 UPDATED: August 17th, 2021

When I’m making moo shu, I generally get these mixed together first, then do all my moo shu prep while they’re resting. Then I cook the pancakes, set them aside, make the moo shu (you can use the same pan for both pancakes and moo shu), and serve the pancakes. They store well wrapped in foil, and they reheat just fantastically in the microwave.

Though traditionally served with moo shu, the fact that these pancakes are quick, light, and easy makes this a good recipe to have on hand any time you need a basic flour wrapper for whatever you’re making. They’d be delicious with Indian curried lentils – kind of like a ghetto dosa or something. Or wrapped around caramelized onions and braised carrots. Point being, there’s a lot of room to experiment here. Try it and let us know how it works out for you!

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Mandarin Pancakes (for Moo Shu Vegetable)

Stefan
When I’m making moo shu, I generally get these mixed together first, then do all my moo shu prep while they’re resting. Then I cook the pancakes, set them aside, make the moo shu (you can use the same pan for both pancakes and moo shu), and serve the pancakes. 
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Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Dinner
Cuisine Asian, Chinese
Servings 2 servings
Calories 254 kcal
METHOD Stovetop
DIET Vegan

Ingredients
  

  • 1 cup of all-purpose flour
  • pinch of salt
  • 1/3 cup of boiling water
  • 1 1/2 teaspoons of cold water
  • 1 1/2 teaspoons of sesame oil

Instructions
 

  • Put the flour in a medium bowl, add the salt, and stir together. Pour in the boiling water, mix thoroughly, and add the cold water. Stir together until you have a rough dough. Cover with a damp dish towel and set aside for 10 minutes.
  • Turn the dough out onto a lightly floured board and knead until smooth and elastic, about 5 minutes. (Dust with a little flour if the dough is sticky.) Roll into a 5' log, and cut into 8 pieces. Shape each piece into a 1' circle, and lightly brush one side with sesame oil. Do the same with another piece, then put the two together, oiled sides together. Press to seal. Do the same with the remaining 6 pieces. Roll out each double circle into a 6' pancake.
  • Heat a nonstick skillet over medium-high heat. When the skillet's hot, add one pancake to the pan, and cook, shaking the pan, until bubbles appear on the surface, and the pancake begins to puff, around 30 seconds. Flip the pancake and cook the other side in the same way. Remove from the heat, pull the pancakes apart, and arrange on a plate. Repeat with the remaining pancakes. Serve immediately, or cover with a damp cloth and keep until ready to use. The pancakes reheat really well in the microwave - around 10 seconds a side, and they're good as new. Serve with Moo Shu Vegetable, or anything else.

Nutrition

Calories: 254kcalCarbohydrates: 48gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 1mgPotassium: 67mgFiber: 2gSugar: 1gCalcium: 9mgIron: 3mg
Keyword asian, chinese, flour, mandarin, moo shu, pancakes, tortillas, wrap
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