Mandarin Pancakes

  • 2 cups flour
  • 3/4 cup boiling water
  • 2 Tbl peanut oil
  • 1 tsp sesame oil

1. Place flour in a bowl and add water gradually, stirring with a fork until dough holds together. Turn out on to a lightly floured board and knead until dough springs back (about 5 minutes). Dough should be slightly more moist and more dense than bread dough, but not sticky. Cover with plastic wrap and set aside to rest 30 minutes.

2. Roll dough into a 2-inch diameter log. Cut in half and slice each half in half again, then divide each quarter into 4 even slices. Cover with a towel to prevent drying.

3. Heat a skillet over medium-low heat. Oil surface lightly with 1 tablespoon of the peanut oil, and wipe away excess with a paper towel. Combine remaining peanut oil with sesame oil and set aside.

4. Flatten a piece of dough with the heel of your hand and roll into a 3-inch circle. Repeat with second piece of dough. Brush the tops lightly with oil mixture and lay one piece on top of the other, oiled sides together. Roll out to a diameter of 6 inches. Place the pair of pancakes in hot skillet, oiled sides together, and cook until lightly blistered but not browned (about 45 seconds per side). Roll out next pair.

5. Remove cooked pancakes to a place and cover with a towel to keep warm. After they have cooled for 1-2 minutes, peel each of the pairs apart. (Pancakes can be prepared up to this point several hours ahead of use.) Continue rolling and cooking remaining dough. Steam for 10 minutes before serving.

Makes 16 pancakes.

From Tortilla International – Cole’s Cooking Companion Series p. 20.

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