RCI-BR.002.0097.001
Sesame Mandarin Pancakes
These pancakes can be made ahead and frozen. If using in sweet red bean paste pancakes, bring back to room temperature before cooking with the red bean paste. Otherwise, reheat before serving.
Prep20 min
Cook35 min
Total55 min
Servings4
Difficultybeginner
Ingredients
- 2 cups
- boiling water¾ to 1 cupas needed
- sesame oil3 tablespoonsor as needed
Method
1
Combine all-purpose flour in a large bowl. Slowly pour boiling water into the flour while stirring with a wooden spoon until the mixture comes together into a shaggy dough.
2
Let the dough cool for 2-3 minutes until it is safe to handle. Knead the dough on a lightly floured surface for 5-8 minutes until smooth and elastic.
8 minutes
3
Divide the dough into 4 equal portions and shape each into a ball. Cover with a damp cloth to prevent drying while working.
4
Roll one dough ball into a thin 6-inch circle on a floured surface. Brush the entire surface generously with sesame oil.
5
Fold the oiled circle in half, then fold the resulting semicircle in half again to create a triangle. Roll the folded triangle gently into a thin 6-inch square or triangle, being careful not to tear the dough.
6
Repeat the rolling, oiling, and folding process with the remaining three dough portions.
7
Heat a cast-iron skillet or non-stick griddle over medium-high heat for 2-3 minutes until hot.
3 minutes
8
Place one pancake on the hot skillet and cook for 1-2 minutes until the bottom is light golden and blistered. Flip and cook the other side for 1-2 minutes until similarly golden.
2 minutes
9
Transfer the cooked pancake to a plate and cover with foil to keep warm. Repeat cooking process with remaining pancakes.
10
Unfold each warm pancake if desired and serve immediately. The pancakes can be eaten plain or with dipping sauces.