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Chinese Pancakes

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“Perfect for Peking duck.”
READY IN:
30mins
YIELD:
12 pancakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix together the flour, boiling water and 1 tsp of oil.
  2. Knead to form a firm dough.
  3. Divide the dough into 2 and roll each portion into a long sausage.
  4. Cut each sausage into 6 pieces, and press each piece into a flat circle.
  5. Brush six of the twelve pancakes with the rest of the oil and place the other six on top.
  6. Using a rolling pin roll each pancake sandwich into a 6-inch circle on a floured surface.
  7. Heat an ungreased pan over a high heat, reduce the heat and add a pancake.
  8. When small brown spots appear on the underside turn the pancake and cook until it starts to puff up with air bubbles.
  9. Peel apart the two layers, and repeat the procedure for the remaining pancakes.

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