Mandarin Pancakes

2 cups flour
3/4 cups boiling water
1 tablespoon sesame seed oil


In a large mixing bowl, place the flour. Make a well in the center and pour the boiling water. Using a wooden spoon, mix together until a soft dough is formed.


Using your hands, start kneading in the bowl.


Knead for about 3 to 4 minutes in the bowl until smooth and elastic. Shape it into a ball.


Cover with plastic wrap (leave a small gap to let steam escape) and let it rest for about 30 minutes at room temperature.


Turn the dough onto a lightly floured work surface. Flatten and shape it into a disk 5 inches in diameter.


Make a hole in the center of the dough. Wrap the dough with both of hands (as if you are milking a cow) and gently shape it into a ring. 1 inch thick by 16 inches in circumference.


Cut the ring and shape into a 16 inch log.


Cut in half, so that you have two 8 inch logs. Cut each log into 8 pieces.


You should have 16 pieces or 8 pairs.


Flatten the pieces into 1 inch rounds and lay them side by side on a work surface in two rows. Brush tops of all the pieces with sesame seed oil.


Place those in the first row on top of the second row, oiled sides together. Cover with a kitchen towel. These two pieces will be rolled out together, cooked, then split apart to become 2 pancakes.


Place one round at a time onto a lightly floured work surface. Keep the rest of the pieces covered with a kitchen towel. Roll out into about 6 inch round pancake as you sprinkle with flour as needed.


Flipping back and forth making sure top and bottom piece outer edges match. Roll out to about 6 inch rounds in even thickness.


Place the piece on top of a parchment paper. Cover with another sheet of parchement paper.


Finish rolling out the rest of the rounds. Stack the rolled pancakes on top of each other with parchment paper in between so that they don’t stick to one another.


Heat a non-stick pan in medium to medium low heat.


Place the pancake and cook just until the air pockets start to form, about 2 minutes.


Flip and cook the other side. Cook for about a minute or until the two pieces start to puff up and separate as air pockets form between the two pieces.


As each pancake is finished, remove from the pan. Immediately separate the two pieces by opening from top of the edge and carefully pulling the two pieces apart.


Stack them and wrap in clean dish towel to keep warm.

Making a day ahead: Make the pancakes. Cover with plastic wrap. Keep in the refrigerator. Just before serving, cover with a wet paper towel and warm up in the microwave.

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