Mandarin Pancakes

Yield:

16 pancakes (serving size: 1 pancake)

Recipe from

Nutritional Information

Calories 64
Caloriesfromfat 20 %
Fat 1.4 g
Satfat 0.2 g
Monofat 0.5 g
Polyfat 0.6 g
Protein 1.5 g
Carbohydrate 11 g
Fiber 0.4 g
Cholesterol 0.0 mg
Iron 0.7 mg
Sodium 0.0 mg
Calcium 2 mg

Ingredients

2 cups all-purpose flour
1 cup boiling water
1 1/2 tablespoons dark sesame oil

Preparation

Lightly spoon the flour into dry measuring cups; level with a knife. Combine flour and water in a large bowl. Stir until a soft dough forms. Turn the dough out onto a lightly floured surface. Knead until smooth and elastic (about 3 minutes). Shape the dough into a 1 1/2-inch-thick log. Divide the dough into 16 equal portions. Roll each dough portion into a 6-inch circle on a lightly floured surface. Brush 8 pancakes evenly with oil. Top each with one of the remaining pancakes, gently pressing together.

Heat a medium nonstick skillet over medium-high heat. Place 1 pancake stack in pan, and cook 1 minute on each side or until slightly puffed. Remove from pan, and cool. Peel pancakes apart.

Note:

Nina Simonds,

January 2001