Mandarin (Peking) pancakes

Readymade Peking pancakes are sold in some Asian food stores but they are very easy to make at home. Two pancakes sandwich a thin layer of sesame oil. When gently panfried, the pancakes are golden on one side and softly steamed on the other. The perfect savoury pancake!

Makes 24

Prep time 10 minutes Chill time 30 minutes Cook time 10 minutes

300g plain flour, plus extra for

dusting

180ml boiling water

12 Tbsp sesame oil

Method

Put the flour in a food processor. With the motor running, add 180ml boiling water, plus a little extra if needed, until it forms into a ball.

Tip the dough on to a lightly floured work surface and briefly knead to form a smooth ball. Cover with a clean cloth and set aside for 30 minutes.

Cut the dough in half. Lightly flour a work surface and roll one portion of dough until it is 23mm thick. Cut out circles using a 7cm round cutter to make at least 12 circles. Repeat with the other portion of the dough to make 24 circles in total.

Lightly brush one side of half the circles with sesame oil and put another one on top, gently pressing them together to seal. Roll these circles on a lightly floured surface until they are about 15cm across and very thin.

Heat a large nonstick frying pan over mediumhigh heat. Working in batches, cook the pancakes for about 1 minute each side until golden and steam puffs out from the centre. Transfer to a plate and cover to keep warm.

These can be made a day in advance and kept covered in the fridge. To reheat, wrap in foil and cook in a 180degC oven for 10 minutes.