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.
- clingfilm (lots)
- good rolling pin
- heavy none stick pan
- 225g or 8oz plain flour
- 175ml or 6 fluid oz boiling water
- sesame oil to brush
- Mix flour and water quickly.
- Knead for 10 minutes as soon as it is cool enough to handle.
- Cover tightly with clingfilm (to prevent it drying out).
- Leave to stand for at least 30 minutes.
- Roll into a cylinder and mark 10 pieces. Cut first piece and recover rest tightly with clingfilm.
- Cut the first piece into 2.
- Roll each half into a 3" circle.
- Brush one side of one of the circles with sesame oil.
- Lay the other circle on top.
- Roll them out together to 7".
- 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.)
- Repeat for the other 10 slices, covering everything tightly every time.
- Heat a heavy pan.
- Cook one pair at a time on an ungreased surface, on a low heat. Turn frequently. Cook until small bubbles appear.
- Pull the two pancakes apart gently while hot and recover tightly.
- For the meal, to reheat, steam.
This page was last updated by Mad Hatter
on 12th May 2001.