Title: Mandarin Pancakes
Categories: Chinese Pancake Breakfast
Yield: 24 Servings
| 2 | c | All purpose flour, unsifted |
| 3/4 | c | Boiling water |
| 2 | tb | Sesame oil (more or less) |
Measure flour into a bowl and mix in water with a fork or chopsticks. Work
dough several minutes until it holds together, then knead on a lightly
floured board until smooth and satiny (about ten minutes). Cover and let
rest at room temperature for 30 minutes. Roll dough into a 12 inch long
log. Cut into 12 equal pieces and keep covered. To make each pancake, cut
one piece of dough exactly in half. Roll each half into a ball and flatten
slightly. Roll each ball on a very lightly floured board to a round 3
inches in diameter. Brush sesame oil lightly on top of one round and cover
with another round. Press the 2 rounds lightly but firmly together. Place
the double round on a lightly floured board and roll out, from center to
edges, until 7 or 8 inches in diameter (don't worry if rounds are not
perfect). Turn frequently, brushing board lightly with flour as needed.
Repeat procedure until you have 2 or 3 pancakes; then cook before making
more. Heat a wide frying pan over medium-high heat, then place a pancake on
the ungreased surface. Turn about every 15 seconds until cake is blistered
by air pockets, turns parchment color and feels dry. Cake should not brown,
but a few golden spots won't hurt. If overcooked, cake becomes brittle.
Remove from pan and carefully pull the two halves apart and stack them on a
plate. Keep covered as you cook remaining cakes. Serve warm; or let cool,
wrap airtight, and refrigerate of freeze for later use. To heat for
serving, thaw if frozen. Line a flat-bottomed steamer with towel dipped in
water and wrung dry; stack pancakes inside and fold towel over pancakes.
Cover and steam over simmering water for five minutes. Fold hot pancakes in
half, then in half again, and arrange in a serving basket. Since they dry
out quickly, serve just a few at a time and keep remainder covered.