1. Make the Pancakes:

In a mixing bowl, combine the plain flour with the hot water. Stir until a dough forms. Knead the dough on a lightly floured surface for about 5 minutes until smooth.

Divide the dough into 10-12 small balls and roll each ball into a thin circle, about 10 cm in diameter.

2. Cook the Pancakes:

You can either steam them or cook them in a skillet. Feel free to choose your preferred method

To steam: Brush a thin layer of oil on each pancake before stacking together and steaming to cook for about 5-6 minutes, or until the pancakes are heated through and perfectly soft.

To pan-fry: Heat a non-stick skillet over medium heat. Cook each pancake for about 1 minute on each side until lightly browned and cooked through. Keep warm in a clean kitchen towel.

3. Prepare the Vegan 'Duck':

1. Clean and slice the oyster mushrooms into thin strips.
2. Heat a splash of oil in a skillet over medium heat. Add the mushrooms and cook until they begin to brown and crisp up, about 5-7 minutes.
3. Sprinkle the Chinese five spice and salt over the mushrooms and stir well.
4. Mix the cornflour and plain flour together in a small bowl and sprinkle over the mushrooms. Stir to coat evenly.
5. Add the hoisin sauce and soy sauce to the mushrooms, stirring until they are well coated and the sauce has thickened, about 2-3 minutes.

4. Assemble the Pancakes:

1. Spread a small amount of hoisin sauce in the centre of each pancake.
2. Add a few strips of the mushroom mixture on top.
3. Garnish with thinly sliced cucumber and spring onions.

5. Serve:

1. Roll up the pancakes around the fillings or fold them into small wraps.
2. Serve immediately and enjoy!

These vegan Peking duck pancakes are perfect for a tasty starter or a fun meal to share with friends and family. Enjoy!

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FAQs

1. Can I make the dough ahead of time?‍

Yes, you can prepare the dough in advance. After kneading, cover it with a damp cloth or plastic wrap and let it rest for up to an hour before rolling it into balls.

You can also refrigerate the dough and use it within 24 hours.

2. Can I substitute the oyster mushrooms?‍

While oyster mushrooms are ideal for this recipe because of their texture and ability to crisp up, you can use other mushrooms such as shiitake or button mushrooms. The flavour may slightly vary, but it will still be delicious.

3. Can I use a different flour for the dough?‍

Plain flour works best for this recipe, but you can experiment with gluten-free flour if you prefer a gluten-free option. Keep in mind the texture and consistency may change.

4. How do I store leftovers?‍

Leftover pancakes can be stored in an airtight container in the fridge for up to 2-3 days.

To reheat, steam or briefly pan-fry them again until warm. The vegan 'duck' can also be stored in the fridge for up to 3 days and reheated before serving.

5. Can I make the pancakes without a steamer?‍

Yes, you can easily steam the pancakes without a dedicated steamer by placing them in a heatproof dish and setting the dish on a pot of simmering water. Just cover the dish with a lid or foil to trap the steam.

6. What can I serve with the pancakes?‍

These pancakes are great on their own or as part of a larger meal. You can serve them with a side of stir-fried vegetables, rice, or a light salad for a more substantial meal.

7. Can I prepare the mushroom filling in advance?‍

Yes! You can make the vegan 'duck' filling ahead of time and store it in an airtight container in the fridge for up to 3 days. Reheat it before serving for the best texture and flavour.

8. Is there a way to make these pancakes spicier?‍

Absolutely! If you like spice, you can add a little bit of chilli sauce or sliced fresh chilies to the hoisin sauce before spreading it on the pancakes. It adds an extra kick of flavour!

9. Can I freeze these pancakes?‍

Yes, you can freeze the cooked pancakes or the dough itself. If freezing the pancakes, place them in a single layer between sheets of parchment paper before storing them in an airtight container. Reheat by steaming or pan-frying when ready to serve.

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