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.
I made these pancakes with another moo shu filling. They were pretty good. It is a bit time-consuming. It worked quite well to have one person making the filling and another making the pancakes. You put the two halves of the pancake together with the oil inbetween and roll them again to make them really, really thin. I found this recipe maybe a little wet, needed to add flour, go sparing with the water. Other recipes I saw divided the water and put in about 2T of COLD water at the end, so I did that. Other recipes also let the dough rest, so I did that too (for about 15 min). I would add a 1/4 tsp or less salt next time. I sprayed the pan with cooking spray too. These homemade pancakes did make the meal seem very special, they looked just like takeout but more rustic! There is a video on epicurious on mandarin pancakes.
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