Try this Mandarin Pancakes recipe, or contribute your own.
Suggest a better descriptionMeasure 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 (dont 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 wont 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (4g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.1mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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