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Mandarin Pancakes

I.am.Vegetarian's picture
Ingredients
  Whole wheat flour 1 Cup (16 tbs) (Measured Scoop And Level)
  Boiling water 1⁄3 Cup (5.33 tbs)
  Boiling water 2 Tablespoon
  Oriental sesame oil 1 Tablespoon (As Required)
Directions

GETTING READY
1) In your food processor, use METAL BLADE setting.
2) In the work bowl, add flour.
3) Pour in 1/3 cup boiling water, while the machine is running.
4) Form a stiff dough ball and process for 20 seconds.
5) Remove the dough from bowl and wrap with a plastic wrap.
6) Place aside for 30 minutes.
7) Make a 6-inch long roll from the dough and make out 12 pieces.
8) Take 2 pieces of dough to work with and keep the remaining covered.
9) Make 2-inch circles out of the dough pieces.
10) Brush with sesame oil on a circle, especially on the edges. Place the other circle on top.
11) In the tortilla press, place the circles inside a folded sheet of wax paper, slightly back of center.
12) Close the lid and press. Lift lid and rotate circle a quarter turn, press.
13) Continue rotating and pressing to form a 4 1/2-5-inch circle.

MAKING
14) Heat a non-stick, ungreased skillet over medium-high heat.
15) Place the pancake on the skillet to cook one at a time, until it is puffed and parchment colored, about 1 minute on each side.
16) Slightly cool and separate with a small pointed knife into two pancakes.
17) Keep warm the pancakes inside tea towel.

SERVING
18) Serve the pancakes with your choice of toppings.

TIP
To reheat, steam frozen wrapped pancakes for about 12 minutes; thawed pancakes 6 minutes.
Alternately, heat frozen wrapped pancakes in a 325° oven for 20-30 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Side Dish
Method: 
Baked
Dish: 
Pancake
Restriction: 
Vegetarian
Ingredient: 
Sesame Seed
Interest: 
Healthy
Preparation Time: 
30 Minutes
Cook Time: 
10 Minutes
Ready In: 
40 Minutes
Servings: 
12

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