Light, green tea pancakes with cinnamon, chilli and Chinese spice powder – thanks to Dilmah.

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Pancakes -

  • 130g (1 cup) plain flour
  • 32g(4 tbsp)cornflour
  • 125ml (1/2 cup) of hot water
  • 2 Dilmah Green Teabags
  • 2 eggs
  • 60g butter
  • Sea salt

Tea Smoked Duck –

  • 4 duck breast fillets (skin on)
  • 8g (1 tbsp) Chinese 5 spice powder
  • 8g (1 tbsp) sea salt
  • 20ml (1 tbsp) sesame oil
  • White pepper to taste
  • 40 grams (1/2 cup) Dilmah Oolong Tea (leaves removed from bags)
  • 40 grams (1/2 cup) Dilmah Green Tea with Jasmine (leaves removed from bags)
  • 5 star anise
  • 200g (1 cup) Jasmine rice
  • 160g (1cup) brown sugar
  • 8g (1 tbsp) Sichuan peppercorns
  • 6 pieces cinnamon bark
  • Sesame seeds (to garnish)
  • 1 red capsicum, thinly sliced into 5cm long batons
  • ½ continental cucumber, thinly sliced into 5 cm long batons
  • 5 spring onion stalks, cut into 5 cm pieces
  • 3 red chillies, thinly sliced, seeds removed

Homemade Hoisin Sauce –

  • 100ml (5 tbsp) soy sauce
  • 40ml (2 tbsp) smooth peanut butter
  • 20ml (1 tbsp) sesame oil
  • 20ml (1 tbsp) hot chilli sauce
  • 20mil (1 tbsp) minced garlic
  • 20ml (1 tbsp) honey
  • White pepper


Pancakes - 

  1. Infuse green tea bag in hot water for 5 minutes. Squeeze out tea bags and let the tea cool.
  2. Meanwhile, combine all remaining ingredients in a mixing bowl.
  3. Add the cooled green tea too and mix with an electric beater, until well combined and a batter has formed. Let the mixture stand for half an hour.
  4. Heat a non-stick fry pan over medium-high heat.
  5. Pour a tablespoon of the mixture onto the hot fry pan and spread the mixture with the back of a spoon into a small circle about 10cm in diameter. Cook for 1 to 2 minutes, until golden brown, and then flip. Cook on other side for another 1 minute.
  6. Remove from heat and keep warm on a plate
  7. Repeat with the remaining mixture, until all the batter has been used.

Tea smoked duck - 

  1. Rub the duck breast with 5 spice power, sea salt, white pepper and sesame oil. Leave for half an hour.
  2. In the meantime, line a wok with foil. Add the tea leaves, star anise, Jasmine rice, brown sugar, Sichuan peppercorns and cinnamon bark to the wok.  Cover and heat on high.
  3. When the mixture has started smoking, add the duck skin side down to a tray in the wok. Cover the wok with lid and smoke the duck breasts for 25 minutes.
  4. Heat a non-stick frying pan on high with a little oil.
  5. Add the smoked duck breast, skin side down, to the fry pan and cook until duck skin is crispy.  Remove from heat and allow the duck to rest for 10 -15 minutes.
  6. Slice the duck breast thinly.

Hoisin Sauce

  1. Place all ingredients in a jar and shake/mix until combined
  2. Place the sauce in the fridge to thicken for at least half an hour

To Assemble

  1. Place slices of tea smoked duck on a green tea pancake. Add sliced spring onion, cucumber, red capsicum and chilli.  Add home-made hoisin sauce and sesame seeds.
  2. Roll filled pancake, lengthwise, and tie with a chive leaves.
  3. Serve with extra Hoisin sauce and sesame seeds.
  4. Enjoy with a glass of pinot noir or cup of hot Dilmah green tea!