Peking doilies (aka mandarin pancakes)

6 - enough f

Ingredients

Quantity Ingredient
1¼ cup Flour
⅜ cup Boiling water
⅛ cup Cold water
2 teaspoons Sesame oil

Directions

Mix flour and boiling water. Add cold water and knead into a smooth dough. Let rest a few minutes. Roll out into a baguette and cut into six pieces. Use a rolling pin to flatten each piece into a 4" pancake. Brush each with a thin layer of sesame oil and place them together in pairs, oiled sides together. Roll each pair out until you have 6" pancakes.

Heat a dry nonstick pan to medium-high. Drop in a pancake pair and cook until golden bubbles form on the underside, shaking the pan from time to time. Flip and repeat for the other side. Remove and separate pancakes. Fold into quarters and cover with a warm damp towel until serving time.

This recipe may be doubled. Pancakes may be made ahead and reheated by steaming (but they're better fresh).

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