Spring Pancakes
Traditional northern Chinese flatbread made by pressing two thin sheets together; white in color with a soft, pliable texture, commonly used to wrap stir-fried mixed vegetables.
Ingredients
flour
100 g
boiling water (with 0.5 g salt dissolved)
50 g
peanut oil (for brushing)
to taste
Instructions
1
Mix and rest the dough
Put the flour in a bowl, pour in the boiling water with dissolved salt, stir well, let cool and knead until smooth, cover with a cloth, and rest for about 10 minutes.
2
Shape the dough portions
Place the dough on the work surface, knead it briefly, roll it into a long strip, and divide it into 8 portions. Press each one by hand into a flat round shape, and brush an even thin layer of peanut oil on top. Sprinkle a little flour on the oiled side of the dough pieces, then sweep the flour off with a whisk, and pair two pieces together with their oiled sides facing each other.
3
Roll out the pancake blanks
Use a rolling pin to roll each into a round thin pancake about 15 cm across, making 4 pairs of pancake blanks in total.
4
Griddle-cook
Clean and heat a flat pan or griddle, place the pancake blanks on it, and cook one side over low heat until it is lightly spotted to about 70%, then flip and cook the other side until it is also lightly spotted to about 70%. Hold one corner of the top pancake with your left hand, hold down the bottom layer with a small broom/brush, peel them apart and then press them back together, flip, and cook until the pancake surface is fully spotted (100%), then remove, fold in half from the middle into a half-moon shape, and arrange on a plate to serve.
