Duck Fat Pancakes

Duck fat makes for a special treat; you can also use clarified butter or ghee, available at speciality foods stores.


  • 2 cups plus 1 tablespoon all-purpose flour
  • 1/4 cup plus 1 1/2 teaspoons cornstarch
  • Duck fat or clarified unsalted butter, melted (about 1 cup)

Recipe Preparation

  • Whisk milk and eggs in a large bowl to blend. Whisk flour, cornstarch, baking powder, sugar, and salt in a medium bowl. Add dry ingredients to egg mixture; whisk just to blend. Cover and chill for up to 1 hour.

  • Melt duck fat in a large skillet to a depth of 1/3" over medium heat. Using a 1/4-cup measure and working in batches, spoon batter into skillet. Cook until pancakes are slightly puffed and golden brown and bubbles form and begin to pop along edges, 1–2 minutes. Flip and cook until golden brown and cooked through, 1–2 minutes longer. Using a slotted spoon, transfer pancakes to a paper towel-lined plate.

  • Transfer pancakes to plates. Drizzle generously with syrup.

,Photos by Dominique LaFond

Nutritional Content

2 pancakes with 4 Tbsp syrup contain: Calories (kcal) 499.8 %Calories from Fat 28.6 Fat (g) 16.1 Saturated Fat (g) 5.8 Cholesterol (mg) 5.8 Carbohydrates (g) 84.0 Dietary Fiber (g) 0.6 Total Sugars (g) 53.0 Net Carbs (g) 83.5 Protein (g) 6.6 Sodium (mg) 150.2Reviews Section

Peking Duck Pancake

Learn two ways to make peking duck pancake (Chinese pancakes or spring pancake, 春饼). This pancake goes with with moo shu pork, peking duck and other shredded chicken.

In a Peking duck restaurants in mainland China, peking duck usually is served with steamed soft pancakes. We get another name for the pan-fried version: 单饼 which means “single pancakes”. Those single pancakes are not directly served with peking duck but with normal homestyle salad or stir fries (the ingredients are usually shredded). I made those pancakes when I fry to catch up the serving ways of moo shu pork and fell in love with those chewy pancakes with a strong aroma of wheat flour.

It is quite easy to make this peking duck pancake at home. The only key step is to make a super soft dough. When the dough is soft enough, we can easily roll out to a thin and larger wrapper. Boiling hot water is the most important ingredients to make the dough soft enough. Using hot boiling water in a dough is called as “烫面” in Chinese. It can help to make the dough soft and shorten the cooking time. We also cook Northern style Chinese scallion pancake with this method. Previously I tried a combination of hot water and cold water. But after several times of testing, even with hot water only, the pancake can be chewy enough.


  • 2 cups all-purpose flour
  • 1 cup hot boiling water+ 20ml for adjusting
  • 3 tablespoon sesame oil or other vegetable oil

In a large bowl, stir in hot water. Set aside until cool down. When the dough is still hot, it can be quite sticky and hard to knead.

Knead until smooth dough. Covered and rest for 15 to 20 minutes.

Divide the dough into 18 similar portions.

Pan-fried method: take one portion out and flatten. Brush oil on the surface.

Then overlay with another small portion. Roll the two pieces together.

Brush a small layer of oil on a pan (only a small amount needed) and fry over medium fire until one side is brownly dotted and then turn over and fry the other side.

Tear the two pieces apart when the pancake is still warm.

You can also check simplified steamed duck pancake version for a softer and quicker version of Chinese pancakes.

Chinese roast duck with pancakes

Heat oven to 140C/120C fan/gas 1. Loosen the skin on the duck by wriggling first your fingers, then your hand between it and the flesh until it pulls away – be careful not to break the skin. Trim off any excess fat from cavity and skin around the neck. Rub the skin all over with the five-spice plus a good sprinkling of salt. Put the duck in a roasting tin and push the star anise, orange peel and orange halves inside. Spoon the vinegar, rice wine and stock into the cavity, don’t worry if it spills out again. Cover the roasting tin with a tent of foil and cook for 2 hrs.

Turn oven up to 240C/220C fan/gas 7. Take foil off, pour off any juices (keep for the noodles, see 'Goes well with') and return duck to the oven for 30-40 mins or until the skin is browned and crisp.

Once cooked let it rest for 10 mins. Slice off the breasts and shred meat and skin. Pile onto a plate, keeping meat and skin separate. Keep warm in a low oven, covering meat with foil to stop it drying out but skin uncovered to crisp it further. (Remove the rest of the meat in chunks for the noodles - see 'Goes well with'.)

How to Cook with Duck Fat

In most American homes, the poultry of choice is chicken. It&aposs widely available and versatile and cheap. It tastes good in salad. People may roast a turkey for Thanksgiving, or pheasant or goose if they&aposre adventurous. But it&aposs rare to see a duck, at least in my experience, which is a shame because duck is incredibly delicious, not that hard to cook, and gives you the generous byproduct of so much precious duck fat.

In the culinary program I&aposm in, the scraps from the four ducks we made resulted in two quarts of duck fat, which we then used to moisten breadcrumbs and cook potatoes. Two duck breasts will easily give you a cup of fat. And if you&aposre not into cooking the duck yourself—or you&aposre afraid that all that fat will ruin your oven—you can also just buy duck fat on its own. It is more cost-efficient to buy a whole duck, but hey, not everyone has the time or inclination.

And once you have the duck fat, oh boy. That&aposs when the fun starts. What should you do with your duck fat? Use it on everything. That sounds flip, but really, if it&aposs something you&aposre using a fat for, which is most things in cooking, you can use duck fat. Would I add it to my cereal? Probably not. But it&aposs worth a shot using it in any other application where you&aposd normally put in butter or olive oil. It&aposs obviously not vegetarian, and it does impart a subtle flavor, so if you really don&apost want something tasting meaty, skip it. But you&aposd be surprised how many dishes it works for.

You can cook eggs in it. You can add it to pie dough as a butter substitute. You can rub chicken with it before you roast it, for a sort of poultry inception moment. You can melt it and drizzle it on popcorn. You can cook steak in it, or root vegetables, or rub it onto kale as an opulent dressing. One person in this thread adds a cube of duck fat to their refried beans, and I can only imagine that it tastes incredible. You can put it in mashed potatoes.

In fact, duck fat pairs particularly well with potatoes. Toss them in and roast them for a very golden, delicious batch of potatoes. If you only have a little bit, you can sautee wedges of potato in oil first, and duck fat to the pan, and finish them in the oven for very crispy oven fries.

Duck fat also lasts a very long time in the refrigerator, so you can have some just waiting for your favorite application. If you don&apost think you&aposll use it for a month or two, you can freeze it. Just don&apost go throwing away that precious, precious duck fat.

Duck & Mushroom Pancakes Recipe

Recipe by South African Mushroom Farmers’ Association
Course: Main Cuisine: Global Difficulty: Medium


6 plums, halved and stoned

4 medium duck breasts, skin on

five tsp five-spice powder


250 g portabelllini mushrooms, sliced

five tsp five-spice powder

1 cucumber, cut into matchsticks

4 spring onions, julienned

Musgrave Vanilla Brandy Plum Manhattan

50 ml Musgrave Vanilla Brandy

2-3 dashes Angostura bitters

2-3 slices fresh plum for garnish


The night before:Rub the flesh of the duck breasts with the five-spice and salt.Place duck breasts skin side up on a rack on top of a tray and refrigerate overnight to marinate and let the skin dry out.The pancakes:Mix the flour and salt in a heatproof bowl.Pour in the boiling water and mix until a dough forms. Once cool enough to handle, knead the dough until smooth. Cover with plastic wrap and allow to rest for 20 minutes.Divide into 18 small balls. Cover with plastic wrap.Working with two balls at a time- flatten them into small discs.Brush oil on the surface of one disc. Then overlay with the other disc.Roll out the two pieces sandwiched together into 20cm pancakes.Brush a non-stick frying pan on medium-low heat with a dash of neutral oil and place one pancake into the pan. After a minute, you should see air pockets begin to form between the two pancakes. Flip the pancake until both sides have faint golden brown dots on them.Remove the pancake and when cool enough to handle carefully pull the two pancakes apart at the seams. Place finished pancakes onto a plate and cover with a dish cloth.For the plum sauce:Place all the plum sauce ingredients in a saucepan. Mix and bring to a simmer over medium heat. Cook until the plums are soft, falling apart easily and the sauce is thick.Switch off the heat, using a stick blender, blend until smooth. Set aside.For the duck:Place the breasts skin-side down in a cold cast iron frying pan over a medium-high heat.As the duck cooks and the fat renders, tilt the pan towards you and spoon out the excess fat.Cook the duck breasts until the skin is deeply golden brown and crisp. At least 10 minutes.Turn over and cook for about 3 minutes on the flesh side. To test the doneness of the duck breast, press it with your finger – it should be firm but still springy to the touch. If you have a meat thermometer, it should read 54˚C for rare, 61˚C for medium and 65˚C for medium/well done. The best cook for these pancakes is mediumAllow the duck breast to rest for 10 minutes before slicing.In the same pan with a bit of residual duck fat, fry the mushrooms until golden brown.Season with five-spice, salt and pepper.Assemble the pancakes:Serve pancakes family style with sliced duck, five-spice mushrooms, cucumber sticks, plum sauce, hoisin and fresh coriander.Musgrave Vanilla Brandy Plum ManhattanIn a glass filled with ice combine the brandy, vermouth and bitters.Stir well (or shake in a cocktail shaker for a slightly dilute the drink).Strain over ice and garnish with fresh plum slices.


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Breast milk pancake recipe | Whole wheat and banana

Yes. I went there. Why not? I have a freezer drawer full of breast milk and a baby who won’t take a bottle anymore. I wasn’t about to let all of those hours spent attached to a breast pump go to waste! When I saw recipes for breast milk pancakes floating around, I decided to improve on the idea, with 100% organic whole wheat and banana.

Breast milk pancake recipe | Whole wheat and banana

They turned out light and fluffy, with just the right natural sweetness from the banana. You really wouldn’t know they were made with breast milk (yes, I tried them). I made these small to I could give my son a whole one to eat (and play with). He loved having his own pancake to eat, and I felt good he was eating something packed with good ingredients for breakfast. This recipe makes about 15 3-4” or 30 1-2″ pancakes. They freeze well and stay moist because of the banana. I like to heat one up a tiny bit in the toaster oven if they are cold.

Popeye Pancakes | Whole Wheat, Banana & Spinach Pancakes for Picky Toddlers

I’m a little embarrassed to admit how picky my toddler is. After all, I have a FOOD BLOG with all sorts of adventurous recipes. It’s true though. My toddler is the pickiest of all the little ones in his playgroup. I present him with all sorts of creative, healthy options, but for the longest time, his diet has been limited to “crunchy things”. He likes cereal, toast, granola, cheese, crackers and milk. He usually WON’T eat pasta, fruit, vegetables or most meats.

In order to slip in a balanced diet, I create recipes like these Popeye Pancakes. They have organic whole wheat, banana & spinach for picky toddlers who like to feed themselves.

I have peace of mind knowing my son is eating a healthy diet when I give him these. I make a big batch every week and it’s just one of the ways I slip in good nutrition.

  • Reusable food pouches. My son will eat fruit if it’s pureed and in a squeeze pouch. I add veggies to every recipe.
  • Homemade soup. He will eat soup if he sees mommy eating it. I sneak chicken broth and pureed veggies in this way.
  • Chili and sausage: These are two foods he likes because they are easy to eat and flavorful. This child likes spice!

If you have a picky toddler the best advice I can give is to keep trying. Don’t pressure your child to eat. Offer different foods as often as you can, even if it seems like a waste of time. Don’t fall into the trap of only offering what you know they will eat! Eventually, they come around (my son is starting to).

With a little creativity, you will find things that make both of you happy, like these Popeye Pancakes. They are packed with healthy stuff like Greek yogurt, banana, 100% whole wheat and fresh spinach.

I even add pea protein powder, and natural supplements to make sure my little guy gets everything he needs. You can even make these with breast milk if you have some (yes, breast milk pancakes!). Just switch out the milk for equal parts breast milk.

It’s up to you what you add to your Popeye pancakes-I added lots of options in the recipe. The important thing is getting your little one what they need to stay healthy and happy. Enjoy!

  1. Dry fry the duck breasts in a heavy pan for 10 minutes, turning them over once or twice so they brown evenly.
  2. Mix together the five spice powder, teriyaki honey and garlic sauce, brown sugar, lemon juice and ginger. Drain the fat from the pan and turn the duck breasts skin side up. Spoon the glaze over the skin.
  3. Heat the grill, slide the pan under and cook until the duck skin caramelises. Set aside for 5 minutes before slicing thinly.
  4. To serve, warm the pancakes. Arrange the duck on a serving platter with the cucumber and spring onions.
  5. Spoon a little hoi sin sauce on each pancake, top with the duck, cucumber and spring onions, roll up and enjoy!
  6. Tip: If you prefer to remove the skin from the duck breasts, do this after dry-frying but before spooning over the glaze.


  1. Instead of pancakes, the duck can be served with egg fried rice. Garnish with the cucumber and spring onions and serve the hoi sin sauce on the side.

Quick Peking Duck Pancakes

This easy recipe gives you the delicious taste of Peking Duck without the hassle of cooking a whole duck.

Photo credit: Michael Bloom Photography

Prepare the marinated duck breasts, carrots, cucumbers, and tortillas before assembling your Peking Duck Pancakes.


  • 4 pieces duck breast
  • ¼ cup plus 2 tablespoons hoisin sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon chopped fresh garlic
  • 1 tablespoon chopped fresh ginger
  • 1 teaspoon Chinese five spice
  • 1 cucumber, julienned
  • 1 carrot, julienned
  • 1 cup scallions, finely sliced
  • 1 cup cilantro, finely sliced
  • 1 teaspoon lime juice
  • 1 teaspoon seasoned rice vinegar
  • 1 teaspoon sugar
  • 6 flour tortillas


1. Combine ¼ cup hoisin sauce, soy sauce, garlic, ginger, and five spice in a resealable plastic bag. Add duck breasts and marinate overnight.

2. When ready to cook, place duck breasts into a cold sauté pan skin side down and place on medium heat. As the pan gets hot fat will begin to render. Drain off fat and reserve for another use. Keep rendering skin until it is golden brown and edges are beginning to char. Turn the breasts over and cook on the other side for approximately 4 minutes.

3. Allow duck to rest on a plate covered with foil for 10 minutes. After resting slice duck lengthwise into as thin slices as possible and reserve until ready to eat.

4. Toss carrots with lime juice, vinegar, and sugar and allow to marinate for 10 minutes.

5. Spread some hoisin sauce on the tortilla, top with a few slices marinated duck, some julienned cucumbers, the pickled carrots, and a sprinkle of scallions or fresh cilantro.

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