- Sift the flour into a mixing bowl and very
slowly pour in the boiling water,
mixed with 1 teaspoon oil, while
stirring with a pair of chopsticks
or a wooden spoon.
- Do not be tempted to add any more water
than the amount given, otherwise the
mixture will get too wet and become messy.
- Knead the mixture into a firm dough,
then divide it into 3 equal portions.
- Now roll out each portion into a long
'sausage' and cut each sausage into
8 equal parts.
- Using the palm of your hand, press each
piece into a flat pancake.
- Brush one of the pancakes with a little
oil and place another one on top to
form a 'sandwich', so that you end
up with 12 sandwiches.
- Now use a rolling pin to flatten each
sandwich into a 15cm circle by rolling
gently on each side on a lightly floured surface.
- To cook, place a frying pan over a
high heat, and when it is hot reduce
the heat to moderate.
- Put one pancake 'sandwich' at a time
into the un-greased pan, and turn
it over when it starts to puff up
with bubbles.
- it is done when little brown sports
appear on the underside.
- Remove from the pan and very gently
peel apart the 2 layers and fold
each one in half.
- If the pancakes are not to be served
as soon as they are cooked, then can
be stored and warmed up, either in
a steamer, or the oven for 5-10 minutes.
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