Serve these pancakes to enclose shredded Asian-roasted duck, hoisin sauce and batons of cucumber and spring onion as part of a peking duck meal. The pancakes can also be bought ready-made from your local Asian supermarket, along with the roasted duck and the hoisin sauce (also sold in jars from your local supermarket). However, if you'd rather roast your own duck, click here for the recipe and here for how to make your own sauce.
Ingredients
| 1 cup | Flour (Main) |
| ¼ tsp | Salt |
| 1 | Beaten egg |
| ½ | Lemons, zested |
| 1 bottle | Lager (Main) |
| 1 drizzle | Olive oil, just enough to brush on to coat pan |
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Directions
- Sift flour with salt into a mixing bowl. Add beaten egg, lemon zest and lager. Whisk to a smooth batter and rest in the fridge.
- To cook, use just enough batter to cover the bottom of a hot omelette pan brushed with a little olive oil. Flip pancakes so each side browns evenly, then stack and store the pancakes inside a clean damp tea towel in a warm oven as you go. Thin the batter with lemon juice or water if required.
