She says: Mandarin pancakes are simple to make — only 3 ingredients! They are used for both Peking duck and moo shu pork. Make a double batch and freeze them for future use!
He says: Homemade Mandarin pancakes … perfect for the moo shu that you do so well. Also known as Shanghai tortillas, Chongqing flatbread, Beijing johnnycakes, or Guangzhou flapjacks, these are the perfect wrapper for any food (read: most food) that’s too difficult to eat with chopsticks. Next time you go to an International House of Pancakes, ask if they have these little Frisbees of unleavened goodness. If they don’t, haughtily sniff “hmmph, ‘international?’ I think not” and walk out. (Sure, it sounds harsh, but how else will they learn?)
Tip: Toasted sesame oil gives these a great flavor and is recommended for this recipe. However, if you don't have sesame oil on hand, vegetable oil can be used as a substitute.
- 2 cups (10 ounces) all-purpose flour
- 2/3 cup (about 5 ounces) boling water
- 1/4 cup sesame oil
- Combine flour and boiling water.
- Stir until a dough begins to form.
- Turn out onto countertop and knead for about 5 minutes, until smooth and elastic.
- Divide dough into 24 balls. Cover with a damp towel to prevent the dough from drying out.
- Roll a piece of dough into three-inch circle. Repeat with second ball. Brush each circle with sesame oil. Place one circle of dough on top of the other.
- Roll both circles together into an 8 inch round.
- Heat a non-stick pan over medium heat until hot.
- cook pancakes until browned in spots, about 1 minute. Flip and cook until browned in spots, about 30 seconds.
- Carefully separate the pancakes. Transfer to plate and cover with a towel to keep warm.
- Repeat with the remaining dough.