INGREDIENTS

• 1/2 cup plain flour

• 1/2 cup corn flour

• Pinch salt

• 1 free-range egg

• 1/2 cup full cream milk

• 3/4 cup room temperature water

• 1 tbsp peanut oil

• 1/2 Peking duck, meat removed

• 1 Lebanese cucumber, finely diced

• 4 shallots, finely sliced

• 2 tbsp chives, finely chopped
  

  PLUM SAUCE

• 1 tbsp peanut oil

• 1/2 red onion, finely chopped

• 1 clove garlic, finely chopped

• 1 tsp fresh ginger, finely grated

• 500g black plums, chopped

• 1 tsp Chinese five spice

• 1 tbsp soy sauce

• 1/4 cup rice wine vinegar 

• 1/2 cup brown sugar

• 1/2 cup water

METHOD

Mix plain flour and corn flour together in a bowl. In a jug, whisk together egg, milk, water and oil.  Pour egg mixture into flour, whisking constantly until smooth. Transfer to a jug or squeeze bottle and rest for 5 minutes. Place a large frypan over medium heat. Create 3-4cm diameter-wide circles in the pan. Cook for 1-2 minutes on each side until lightly-golden. Remove from heat and set aside to cool. Repeat with remaining batter. 

To make the plum sauce, place a medium saucepan over medium-high heat. Add oil, onion, garlic and ginger. Sauté for 1-2 minutes until softened. Add plums and Chinese five spice and continue to cook for 3-4 minutes. Add soy sauce, vinegar, brown sugar and water. Bring to a simmer. Cook for 10 minutes or until plums have broken down and sauce is thick and glossy. Set aside to cool. Using a food processor, puree until smooth. Season to taste. Store in an airtight jar in the refrigerator until ready to use. 

To construct the pancakes. Place a small amount of plum sauce and peking duck on each pancake. Top with cucumber, shallot and chives. Serve and enjoy!