Mandarin Pancakes

These flatbread wrappers are made with a hot water dough, which makes the resulting dough softer and easier to roll out. They are fairly easy to make. These wrappers are versatile so feel free to use your imagination. Pair the wraps with fillings such as scrambled eggs with hoisin sauce, roast chicken (supermarket rotisserie chicken is a timesaver), Chicken Kabobs, vegetable stir-fries, tofu dishes, some stews, and the traditional Mu Shu Pork, and Peking Duck.

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INGREDIENTS

• 2 cups (240 grams) all-purpose flour
• ¾ cup (177 grams) boiling water
• 2 Tablespoons oil

INSTRUCTIONS

1. Place flour in bowl and gradually stir in boiling water. Continue to stir until the dough comes together in clumps. Using your hands, form the dough into a shaggy ball and cover allowing it to rest 5 minutes. Remove the dough to a floured surface and knead it for about 5 minutes or until it is smooth and soft but not sticky. Set aside for 30 minutes covered.

2. Divide the dough into 16 pieces. Form each piece of dough into a ball-like shape and cover.

3. Pre-heat the skillet. Oil surface of skillet lightly with a Tablespoon of oil, and wipe off any excess with a paper towel. Heat the skillet over medium to low heat. Save the paper towel to re-apply oil later in the process if needed.

4. Assemble the dough. On a floured surface, flatten a piece of dough and roll into a 3 inch circle. Repeat with another dough ball. Brush the tops of each lightly with oil and put one on top of the other, oiled surfaces together. Repeat this process with the rest of the dough pieces. You’ll end up with eight double stacked pancakes. Cover.

5. Roll out a double pancake to a diameter of about 6 inches. Add flour to the working surface as needed to prevent sticking. Roll out the remaining pairs of pancakes.

6. Place a pancake in the skillet and cook until bottom side is blistered,but not browned. Turn the pancake over and cook the other side (about 45 seconds per side). You’ll know it’s time to flip a pancake when you see white areas appear on the top side of the pancake as the bottom cooks. Adjust the heat as needed to prevent the pancakes from either browning/burning before the dough is cooked through (too hot) or drying out before it is blistered (too cool).

7. When both sides are cooked, remove the pancake and peel them apart. Place pancakes in a basket or plate and cover to keep warm. Repeat with the remainder of the pancakes.

8. Plate and serve. Leftovers can be put in plastic bag, frozen and then steamed or microwaved before reuse.