PAN­CAKES

Cuisine - - FIONA SMITH -

MAKES 20 / PREPA­RA­TION 10 MIN­UTES

PLUS 30 MIN­UTES REST­ING TIME / COOK­ING 30 MIN­UTES

250g flour 250ml boil­ing water 2 ta­ble­spoons sesame oil

Sift the flour into a bowl and grad­u­ally add the water, mix­ing un­til you get a smooth dough. Turn the dough onto a lightly floured sur­face and knead for 3 min­utes. Cover and let the dough rest for 30 min­utes.

Work­ing on a floured sur­face, di­vide the dough into 20 pieces and roll into balls. Roll two balls out a lit­tle and brush one with sesame oil. Top with the other flat­tened ball then press to­gether. Roll the dou­ble pan­cake out to a 15cm cir­cle. Re­peat with re­main­ing balls. Heat a fry­ing pan over a medium heat. Cook the pan­cakes, one at a time, for 1-2 min­utes each side un­til firm and just colour­ing. Sep­a­rate the two pan­cakes im­me­di­ately and stack on a plate cov­ered tightly with foil. Keep warm in a warm oven to use im­me­di­ately or re­frig­er­ate un­til needed and re­heat in a steamer for a few min­utes.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.