Mandarin Pancakes

Directions

Measure flour into a bowl and mix in water with a fork or chopsticks.

Work dough several minutes until it holds together, then knead on a lightly floured board until smooth and satiny (about ten minutes).

Cover and let rest at room temperature for 30 minutes.

Roll dough into a 12 inch long log.

Cut into 12 equal pieces and keep covered.

To make each pancake, cut one piece of dough exactly in half.

Roll each half into a ball and flatten slightly.

Roll each ball on a very lightly floured board to a round 3 inches in diameter.

Brush sesame oil lightly on top of one round and cover with another round.

Press the 2 rounds lightly but firmly together.

Place the double round on a lightly floured board and roll out, from center to edges, until 7 or 8 inches in diameter (don't worry if rounds are not perfect).

Turn frequently, brushing board lightly with flour as needed.

Repeat procedure until you have 2 or 3 pancakes; then cook before making more.

Heat a wide frying pan over medium-high heat, then place a pancake on the ungreased surface.

Turn about every 15 seconds until cake is blistered by air pockets, turns parchment color and feels dry.

Cake should not brown, but a few golden spots won't hurt.

If overcooked, cake becomes brittle.

Remove from pan and carefully pull the two halves apart and stack them on a plate.

Keep covered as you cook remaining cakes.

Serve warm; or let cool, wrap airtight, and refrigerate of freeze for later use.

To heat for serving, thaw if frozen.

Line a flat-bottomed steamer with towel dipped in water and wrung dry; stack pancakes inside and fold towel over pancakes.

Cover and steam over simmering water for five minutes.

Fold hot pancakes in half, then in half again, and arrange in a serving basket.

Since they dry out quickly, serve just a few at a time and keep remainder covered.