I think it's going to take me a few more attempts to get the knack for making these. I found they had a tendency to curl up and crease as I was trying to roll them out. This made them very difficult (usually impossible) to separate once cooked. I also had trouble dailing in the proper thickness and getting the sizes even. They were still good, just not very neat or particularly presentable. I think I could improve my technique with a bit more practice though.

Mandarin Pancakes

From Woks of Life

Ingredients

• 1 1/2 c. all-purpose flour
• 1/8 tsp. coarse sea salt
• 2/3 c. boiling water
• oil, for brushing

Directions

1. Combine the flour and salt and mix well.
2. Pour in the boiling water and mix -- with chopsticks or a spatula! -- to form a dough.
3. Once cool enough to handle, turn out onto a lightly floured surface and knead for 8 minutes.
4. Cover and allow to rest (at room temperature) for at least 1 hour.
5. Roll into a cylinder and divide into 12 equal portions.
6. Shape each portion into a ball and then flatten them into discs.
7. Brush the tops and sides of 6 of the discs with oil.
8. Place an un-oiled disc on top of each of the oiled discs.
9. Use an oiled rolling pin to roll each two-disc stack to a diameter of ~18cm (7").
10. Heat wok over medium-low heat.
11. Place a pancake (still composed of two discs rolled together) into the wok and cook for ~45 seconds. (Bubbles should start forming between the layers.)
12. Flip the pancake over and cook for another 30-45 seconds. (The bubbles should continue getting larger.)
13. Remove from wok and let cool for ~30 seconds, then peel the two layers apart.
14. Repeat the cooking process with the remaining pancakes.