Mandarin Pancakes

This recipe is part of the recipe for Mu Shu Pork


Makes about 20 pancakes


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


  1. Place flour in bowl; make well in center. Pour in boiling water.
  2. Stir flour mixture with wooden spoon until dough looks like lumpy meal.
  3. Press dough into ball. On lightly floured surface, knead dough until smooth and satiny, about 5 minutes. Cover with clean towel and let rest 30 minutes.
  4. Roll dough into 10-inch long log. Cut into 1-inch pieces; cover with plastic wrap.
  5. Cut each piece of dough in half, keeping remaining dough pieces covered. Roll each half into ball; flatten slightly. On lightly floured surface, roll each dough piece into 3-inch circle; brush with small amount of sesame oil. Stack two dough circles together, oil-side in.
  6. Roll the pair of dough circles together into 6- to 7-inch circle with rolling pin; cover and set aside. Repeat with remaining dough, keeping remaining dough pieces covered.
  7. Heat nonstick skillet over medium-low heat. Cook pancakes, one pair at a time, turning every 30 seconds, until cakes are flecked with brown and feel dry, 2 to 3 minutes. (Be careful not to overcook pancakes or they will become brittle.)
  8. Remove pancakes from pan. Separate each pancake into two pancakes while still hot. Stack pancakes on plate; keep covered while cooking remaining pancakes. Fold pancakes into quarters and arrange in serving basket. Serve immediately.


Pancakes can be prepared ahead and refrigerated or frozen in resealable plastic bags.


To reheat, wrap pancakes in clean towel (thaw completely, if using frozen). Steam over simmering water 5 minutes.

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