Asian-style duck pancakes

Preparation

1. To make the pancakes, put the flour, cornflour, milk, eggs, melted butter and ¼ cup (60 ml) water in a bowl and whisk until well combined and smooth.
2. Pour into a jug, cover with plastic wrap, and set aside for 15 minutes.
3. Heat a wok or large non–stick frying pan over medium heat, lightly spray with oil and, when hot, pour 1½ tablespoons of batter into the wok.
4. Working quickly, tilt the wok to spread the mixture out to form a thin pancake with a 15 cm (6 inch) diameter.
5. Cook for 2 minutes, then turn and cook the other side for a further 1 minute, flattening any air bubbles that may appear.
6. Remove to a plate and keep warm.
7. Repeat with remaining mixture to make 8 pancakes in total.
8. To serve, place some of the duck meat in the centre of each pancake, top with some spring onions and cucumber and drizzle over 1 teaspoon hoisin sauce.
9. Roll up and serve immediately.
10. Alternatively, arrange all of the ingredients on a platter so guests can make their own.