Beautiful Peking duck pancakes, perfect for special occasions
Combine the flour, cornflour, water, milk, eggs and half the butter in a blender. Process until the batter is a smooth consistency. Pour into a jug. Cover and stand for 15 minutes.
Place a pan over heat. Brush with remaining butter. Pour a tablespoonful of batter into frying pan. Spread to form a thin pancake and cook for 2 minutes. Turn and cook for a further 1 minute. Transfer to a plate. Repeat with remaining batter.
Remove skin and meat from duck. Thinly slice both skin and meat. Cut onions into 10cm lengths. Place some duck skin and meat, 2 pieces of onion and 1 teaspoon of hoisin sauce onto each pancake. Roll up. Serve.