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Mandarin Pancakes

Cooking Light JANUARY 2001

  • Yield: 16 pancakes (serving size: 1 pancake)

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.

Nutritional Information

Amount per serving
  • Calories: 64
  • Calories from fat: 20%
  • Fat: 1.4g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.6g
  • Protein: 1.5g
  • Carbohydrate: 11g
  • Fiber: 0.4g
  • Cholesterol: 0.0mg
  • Iron: 0.7mg
  • Sodium: 0.0mg
  • Calcium: 2mg
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Mandarin Pancakes Recipe

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