Mandarin Pancakes
Source of Recipe
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List of Ingredients
2 cups all-purpose flour
1 cup boiling water
3 tablespoons sesame oil, about
Recipe
In a mixing bowl put the flour, and gradually stir in the water, mixing to make a thin batter.
When cool enough to handle, work the dough on a lightly floured surface until smooth.
Place the dough in a bowl, cover with a dish towel and let rest for 30 minutes.
Place the sesame oil in a small bowl.
Place the dough on a lightly floured surface and roll out to 1/4-inch thickness.
Cut into rounds with a 3-inch cutter.
With your fingers, daub a small amount of oil on top of 1 round.
Place another round on top and press together.
Roll the 2 rounds together to form a circle about 6 or 7-inches in diameter.
Cover with a damp kitchen cloth until ready to cook, and repeat with the remaining dough.
Heat a large non-stick skillet over medium heat.
Cook 1 pancake at a time until barely golden and dry on both sides, turning once, about 1 minute.
Remove from the pan, and when cool enough to handle, carefully separate the 2 pancakes.
Wrap in foil until ready to use, or refrigerate.
To reheat, place in a steamer insert and steam, covered, for 5 minutes.
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