Mandarin Pancakes (Doilies)
Description
This Chinese breakfast features All purpose flour, Boiling water. The flavors come together beautifully. Perfect for a leisurely weekend morning or a quick weekday start. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Sesame oil Place flour in a mixing bowl.
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Gradually stir in boiling water, mixing with a wooden spoon.
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When it is
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cool enough to handle,
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knead with your hands until it is smooth and elastic, adding a little more flour if necessary.
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Cover dough with a damp dish towel and let it rest for 30 minutes.
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Roll dough out on a lightly floured surface to a 1/4 " thickness.
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Use a 3 inch round cookie cutter to
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cut the dough, rerolling it until all of the dough has been used.
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Smear sesame oil over one side of each 3 inch circle of dough.
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Put two circles together with the sesame-oiled sides touching.
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roll out the dough circles until they are about 6 inches in diameter, turning as you
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roll so they keep a round
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shape .
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Cover the pancakes with a damp towel until you are ready to cook them.
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Use an ungreased heavy skillet over low
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heat and roast one side of the pancake until it bubbles slightly (about 1 minute).
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Do not brown.
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Turn over and roast the other side.
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Remove from the skillet and when cool enough to handle pull the two pancakes apart.
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Wrap the pancakes in foil and refrigerate.
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To Reheat: Fold each pancake into quarters and place in a steamer.
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Steam for 5 minutes.
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The heat and steam from the rice will reheat them
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 436.8kcal
- % Daily Value *
- Total Fat 1.2g2%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 2.4mg1%
- Total Carbohydrate 91.2g31%
- Dietary Fiber 3.2g13%
- Sugars 0.4g
- Protein 12.0g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
boiling, breakfast, chinese, doilies, flour, mandarin, pancakes, purpose, roasting, steaming, title, vegan, water