Mandarin Pancakes

3 1/2 flour

1 cup boiling water

1/3 cup cold water

1/2 cup sesame oil

Oil as needed for greasing


– Sift the flour into a large mixing bowl. make a well in the center and add the boiling water, a little at a time, incorporating the flour by stirring it into the water with a wooden spoon or chopsticks.

-Cover bowl and let sit for 5-minutes, then add the cold water, mixing well.

-Turn the flour mixture out and work with your fingers to blend until a dough is formed. Cover with a dampened towel and set aside for 15 minutes.

-Remove dough to a board and knead for 10 to 12 minutes or until smooth.

-Divide dough into 4-equal portions. Roll each part into a rod, then divide each dough rod into 10 equal pieces.

– Grease an area of the kneading board about 10 inches square with oil to prevent sticking. Flatten each piece of dough into a 2-inch round and brush evenly with sesame oil on the surface. Place another round on top, forming a 2-layered round. Roll into a thin pancake about 6 inches in diameter and 1/8 inch thick. Grease the board with more oil if needed.

-Roll 2 pancakes, then proceed with the cooking. Continue to roll and cook, 2 pancakes at a time, until all the dough is used up.

– Set a griddle (or heavy skillet) over medium heat. Pan-fry each pancake for 1 minute or unti lthe surface bubbles and brown spots appear on the bottom side. Turn to brown on other side for about another 30 seconds.

– Remove pancake and pull the 2 layers apart while hot. Stack pancakes on a platter and cover with a lightly dampened cloth.

-Finish pan-frying the remaining pancakes.


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