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.