Peking Doilies (aka Mandarin Pancakes)

Title: PEKING DOILIES (AKA MANDARIN PANCAKES)

Categories: Chinese, Breads, Loo

Yield: 6 - enough f

1 1/4 c Flour

3/8 c Boiling water

1/8 c Cold water

2 ts Sesame oil

Mix flour and boiling water. Add cold water and knead

into a smooth dough. Let rest a few minutes. Roll out

into a baguette and cut into six pieces. Use a rolling

pin to flatten each piece into a 4 pancake. Brush

each with a thin layer of sesame oil and place them

together in pairs, oiled sides together. Roll each pair out until you have 6 pancakes.

Heat a dry nonstick pan to medium-high. Drop in a

pancake pair and cook until golden bubbles form on the

underside, shaking the pan from time to time. Flip and repeat for the other side. Remove and separate

pancakes. Fold into quarters and cover with a warm

damp towel until serving time.

This recipe may be doubled. Pancakes may be made ahead

and reheated by steaming (but they're better fresh). --