Sift the flour into a bowl, then create a small well in the middle and pour in 175ml of boiling water and mix into dough. If it feels a little dry, add a splash of cold water. Knead the dough for about 5 minutes, until its smooth.
Don’t forget to add flour to your work top before rolling otherwise things will get a little sticky! Roll the dough into a sausage shape 40cm long, then cut into equal sized pieces.
Roll each piece into a small ball, flatten slightly and then grease one side with a little sesame oil. Place the oiled side on top of one of the other balls and then roll out to form a thin ‘double’ pancake. To give you nice circular pancakes, take a small bowl and use to shape.
Using a frying pan (with NO oil) cook the pancakes for about 1 minute each side – they should be just lightly browned. Put somewhere to cool and then gently seperate them out. Keep them moist by covering with a damp tea towl or greasproof paper, or ideally use a chinese pancake steamer
goldgurl,
Aug 29, 11:40pm
ahhhh... ok. The rolling out sounds the hardest part... I was hoping it would be a 'pouring' batter lol.
Will give that a god this week... thanks Sumstyle! ! :)
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