mandarin pancakes

Ingredients:

1 ½ cups flour

1/8 teaspoon salt

2/3 cup boiling water

1 teaspoon vegetable oil

Directions:

Mix the flour and salt in a heatproof bowl. Pour the boiling hot water into the flour mixture and mix with a spatula until a dough ball forms. Knead the dough for 8 minutes until smooth, adding a little more flour if the dough becomes too sticky. The dough can also be kneaded in upright mixer, such as a KitchenAid, on low speed with the dough hook attachment.

Cover the dough ball with plastic wrap and allow it to rest at room temperature for at least one hour.

Roll the dough into a cylinder and cut into 12 equal pieces. Roll each piece into a dough ball, then flatten with the palm of your hand to form a small disc about 2 inches in diameter. Lightly brush the tops and sides of six of the discs with oil. Place the remaining six discs on top of each of the oiled discs. The result will be six pieces comprised of two discs each.

With a rolling pin roll each disc into a 7-inch circle, flip the pancakes frequently so that both of the dough discs are rolled into the same size.

Heat a nonstick skillet over medium heat. One at a time, place a pancake into the pan. After 30 to 45 seconds, pockets of air should begin to form between the two pancakes. Flip the pancake. (It should be white with just a couple of faint brown patches, take care not to overcook). After another 30 seconds, larger air pockets will form which will allow you to separate the two pancakes. Remove the pancake to a plate, and let it cool for another 30 seconds. Carefully pull apart the two pancakes at the seams. Place the finished pancakes onto a plate and cover with a warm kitchen towel. Repeat until all pancakes are done.

The pancakes can be reheated in a dry nonstick pan. The pancakes can also be frozen. Cool the pancakes completely, then individually wrap in plastic wrap. Place in a large Ziploc bag and freeze for up to a month. Defrost before using.

Makes twelve 7-inch pancakes (recipe can be doubled)