Asian Pancake

Asian pancakes are easy to prepare and versatile compliment to a soup or curry dish.

Different from the western pancake, Asian pancakes are made from plain flour dough, rather than a batter, and served with some savory fillings rather than sweets. There are two types of pancakes in China, either thick or thin.

Thin pancakes (bobing) are also known as mandarin or duck pancakes, because they are used as wrappers for serving the famous Peking duck. The thin pancakes version are also served with other savory dishes.

Both varieties of pancakes are sometimes served as a dessert, with some sweetened bean paste filling.

In the northern region of China, thick pancakes are consumed as part of a main meal or treated as a snack, rather like the Indian paratha.

Traditionally the thick pancakes are made with lard and flavored with savory ingredients such as spring onions and rock salt. Although they taste great, I find substituting lard with vegetable taste just as good and healthy too!

Better for your heart! I find making pancakes from scratch real satisfying and fresh as! Better then the frozen ones you get at the supermarket.

Instead of serving your meal with cooked rice, how about making some Asian pancakes for the next meal?

Will follow with a recipe and pictures in the next post!