Making your own Peking Duck turned out to be quite simple, and so is making your own pancakes to eat it with! I found this recipe on Christine’s Recipes. Making these pancakes from scratch is easy. A good tip in the recipe is to roll out two pancakes on top of each other, as this makes it easier to make them very thin.
Of course you can also buy pancakes for Peking Duck, but making your own from scratch is more satisfying and you get to decide what goes in them. And that is in fact very little: flour, water, and just a tiny bit of salt and oil.
200 grams (1 1/4 cups) flour
150 ml (scant 2/3 cup) hot water (just off the boil)
2-3 Tbsp cold water
pinch of salt (optional)
sesame oil for brushing
Knead until the dough is smooth. It should be moist but not sticky. Cover with plastic wrap (or a damp cloth) and let it rest for at least 20 minutes at room temperature to let the dough relax. This will make it easier to roll out the pancakes. If the dough is still very ‘stretchy’ when you try to roll it out, the pancakes will keep contracting and won’t become thin.
The pan should remain hot enough during this process to cook the pancakes quickly without drying them out. You are looking for supple pancakes to stuff with peking ducks, not crispy or tough pancakes. On the other hand the pan should not be so hot that you get burned spots rather than golden.