Mandarin Pancakes 國語煎餅

  • 2 cups all-purpose flour 
  • 3/4 cup boiling water 
  • 2 tablespoons sesame oil

  1. Place flour in bowl and make a well in center. 
  2. Pour in boiling water; stir with wooden spoon or chopsticks until dough looks like lumpy meal. Press into a ball. 
  3. Knead dough until smooth and satiny on lightly floured work surface, about 5 minutes. Cover with clean towel and let rest 30 minutes. 
  4. Roll dough into 10-inch long log. Cut into 10 equal pieces; keep covered. 
  5. Cut each piece of dough in half. Roll each half into a ball; flatten slighly. 
  6. Roll each piece into a 3-inch circle on lightly floured work surface. Brush top of each with a small amount of sesame oil. Stack dough circles together, oil-side in. 
  7. Roll the pair together into a 6- to 7-inch circle. 
  8. Repeat for remaining pieces of dough. 
  9. Heat non-stick skillet over medium-low heat. Cook pancakes, 1 pair at a time, turning every 30 seconds, until cakes are flecked with brown and feel dry, 2 to 3 minutes. 
  10. Remove from pan and separate into 2 pancakes while still hot. 
  11. Stack on plate and keep covered while you cook remaining pancakes.