Vegan Hoisin “Duck” Pancakes


I love Saturday nights in September. The evenings are getting darker and summer holidays are a dim and distant memory. But, another week of work completed and it’s time to snuggle up with your favourite blanket, put on some terrible (but brilliant) Saturday night television and share food with family and friends.

In our house, we don’t often get a Saturday night takeaway, we love cooking too much! But we do like to recreate our favourite “takeaway” dinners. We especially love Chinese food and this is one of those Saturday night dishes we love to serve up. It’s great on its own or served up with other dishes such as stir-fried noodles, rice or homemade spring rolls.

What are your favourite Saturday night dishes? Let us know below!

  • Servings: Serves 2, Makes 8 pancakes
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Vegan Hoisin “Duck” Pancakes


  • 150g flour
  • 125ml boiling water
  • Toasted sesame oil, for brushing
  • 200g pulled vegetarian chicken (we used Linda McCartney)
  • 100ml hoisin sauce
  • Half a cucumber, sliced
  • 3 spring onions, sliced


  1. Add the flour and water to a bowl. Mix together to form a smooth ball of dough, adding more flour/water as needed. Knead for 5 minutes.
  2. Cut the dough into 8 equal pieces and roll each piece into a ball and flatten into a disc. Brush each disc with sesame oil throughly.
  3. Place two discs on top of each other and roll until very thin. Do this until you have four double pancakes and ensure they are well coated in sesame oil.
  4. Cook the pulled vegetarian chicken with the hoisin sauce for 8 minutes, adding water if needed, until there is a thick sauce coating the “duck”.
  5. At the same time, cook the pancakes in a frying pan, one at a time, until very lightly browned on each side.
  6. To serve, each double pancake should neatly peel into two pancakes. Top with the hoisin “duck”, cucumber and spring onions, roll up and enjoy!