Mandarin Pancakes (Chinese)

Mandarin Pancakes (sometimes called Chinese Pancakes or Moo Shu Pancakes) are thin, light pancakes that are commonly used to serve dishes like Moo Shu Pork and Peking Duck. The pancakes are thin like a French Crepe, but have a chewier texture and a flavor similar to pasta. Mandarin Pancakes are incredibly simple to make. (You only need 3 ingredients). But, the process is a bit different than making normal pancakes.

1 cup all-purpose flour, unbleached
½ cup water, boiling
1 tsp. sesame or peanut oil

Sift the flour into a medium bowl.

Slowly pour the water into the flour, stirring with a fork as you pour, until the dough starts to come together. (You may not use the entire ½ cup of water.) Turn the dough out onto the counter and knead the mixture into a firm but pliable dough. If your dough is dry, sprinkle a little of the water over the dough and continue kneading until the dough is smooth and workable.

Cover the dough with a damp tea towel and let it rest for 20-30 minutes.

Divide the rested dough into 8 even pieces. Roll each piece into a ball. Keep the dough that you are not actively working with covered with your damp tea towel to keep it from drying out.

Working with two balls at a time, use your hands to flatten each into a 3" circle.

Using a pastry brush, brush oil onto the top of one of the pancakes and top it with the other pancake. Roll the doubled pancake into an 8" circle. Continue until you have 4 rolled out pairs.

Heat an 8", skillet over medium heat. Place one pancake set into the hot, dry pan. Cook the pancakes for 1-2 minutes, until is starts to bubble and the bottom is golden. Flip the pancakes and cook for an additional 1 minute on the second side, until golden.

Remove the pancakes from the pan and wrap with a tea towel. Once they have cooled slightly but are still warm, gently separate the two. Stack the cooked pancakes and cover with a damp cloth until ready to serve.

Continue with the remaining pancakes.

Makes 3-4 servings.