These egg-free pancakes are used to wrap deliciously decadent Peking duck.
- Sift 2 cups flour into a bowl and gradually pour in 1 cup boiling water, stirring well.
- When cool enough to handle, knead with your hands until you have a smooth ball. Cover with a damp tea towel and set aside for 30 minutes.
- Use a rolling pin to roll out the dough on a lightly floured surface until 1/2cm thick. Use a 7cm pastry cutter to cut rounds from the dough.
- Brush one side of each round with some sesame oil then put two rounds together with the sesame sides touching.
- Roll the rounds again until 15cm in diameter. Cover with a damp tea towel until needed.
- Heat a non-stick frying pan over low heat, add pancakes 1-2 at a time. Cook each side for about 1 minute until they bubble slightly. Pull the 2 pancakes apart and wrap in foil.
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Food Storage Container Set
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Kitchen Utensil Set