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 theyre better fresh). Recipes posted to FIDO COOKING echo by Mike Loo, an excellent cook, between Dec 1, 1944 and Jul 31, 1995. Many are authentic Chinese recipes. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mikeloo.zip
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|Serving Size: 1 Serving (41g)|
|Recipe Makes: 6 - enough f|
|Calories from Fat: 16 (13%)|
|Amt Per Serving||% DV|
|Total Fat 1.8g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 0.9mg||0 %|
|Potassium 33.5mg||1 %|
|Total Carbohydrate 23.8g||7 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 23g|
|Protein 3.2g||5 %|
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Calories per serving: 127
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