Mandarin Pancakes

It is very important to keep the dough tightly covered all the time. The best way is to have a production line going, so that the pancakes are cooked *very* soon after they are made.

Equipment

• clingfilm (lots)
• good rolling pin
• brush
• heavy none stick pan
• steamer

Ingredients

• 225g or 8oz plain flour
• 175ml or 6 fluid oz boiling water
• sesame oil to brush

Instructions

1. Mix flour and water quickly.
2. Knead for 10 minutes as soon as it is cool enough to handle.
3. Cover tightly with clingfilm (to prevent it drying out).
4. Leave to stand for at least 30 minutes.
5. Roll into a cylinder and mark 10 pieces. Cut first piece and recover rest tightly with clingfilm.
6. Cut the first piece into 2.
7. Roll each half into a 3" circle.
8. Brush one side of one of the circles with sesame oil.
9. Lay the other circle on top.
10. Roll them out together to 7".
11. Place on a flat board or dish and cover tightly with clingfilm. (If you only have non-flat plates, then put clingfilm on the plate and then the pancakes on and more clingfilm on top.)
12. Repeat for the other 10 slices, covering everything tightly every time.
13. Heat a heavy pan.
14. Cook one pair at a time on an ungreased surface, on a low heat. Turn frequently. Cook until small bubbles appear.
15. Pull the two pancakes apart gently while hot and recover tightly.
16. For the meal, to reheat, steam.

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This page was last updated by Mad Hatter on 12th May 2001.