Mandarin Pancakes Recipe
The best delicious Mandarin Pancakes recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Mandarin Pancakes recipe today!
Hello my friends, this Mandarin Pancakes recipe will not disappoint, I promise! Made with simple ingredients, our Mandarin Pancakes is amazingly delicious, and addictive, everyone will be asking for more Mandarin Pancakes.
What Makes This Mandarin Pancakes Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Mandarin Pancakes.
Ready to make this Mandarin Pancakes Recipe? Let’s do it!
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2 c All purpose flour, unsifted
3/4 c Boiling water
2 tb Sesame oil (more or less)
Measure flour into a bowl and mix in water with a fork or chopsticks. Work
dough several minutes until it holds together, then knead on a lightly
floured board until smooth and satiny (about ten minutes). Cover and let
rest at room temperature for 30 minutes. Roll dough into a 12 inch long
log. Cut into 12 equal pieces and keep covered.
To make each pancake, cut one piece of dough exactly in half. Roll each
half into a ball and flatten slightly. Roll each ball on a very lightly
floured board to a round 3 inches in diameter. Brush sesame oil lightly on
top of one round and cover with another round. Press the 2 rounds lightly
but firmly together. Place the double round on a lightly floured board and
roll out, from center to edges, until 7 or 8 inches in diameter (don’t
worry if rounds are not perfect). Turn frequently, brushing board lightly
with flour as needed. Repeat procedure until you have 2 or 3 pancakes;
then cook before making more.
Heat a wide frying pan over medium-high heat, then place a pancake on the
ungreased surface. Turn about every 15 seconds until cake is blistered by
air pockets, turns parchment color and feels dry. Cake should not brown,
but a few golden spots won’t hurt. If overcooked, cake becomes brittle.
Remove from pan and carefully pull the two halves apart and stack them on a
plate. Keep covered as you cook remaining cakes. Serve warm; or let cool,
wrap airtight, and refrigerate of freeze for later use.
To heat for serving, thaw if frozen. Line a flat-bottomed steamer with
towel dipped in water and wrung dry; stack pancakes inside and fold towel
over pancakes. Cover and steam over simmering water for five minutes. Fold
hot pancakes in half, then in half again, and arrange in a serving basket.
Since they dry out quickly, serve just a few at a time and keep remainder