Had to make these as we have no easy way to buy them ready made. Delighted with the pancakes, both taste and pliability spot on !

Ingredients

Serves: 6 people (5 pancakes each)

• 450 grams ordinary plain flour
• 310 millilitres boiling water
• 1 teaspoon vegetable oil
• Sesame seed oil

Method

1. Put the flour into a pyrex or pottery mixing bowl. Stir the boiling water into the flour, add the oil and knead the mix into a firm dough, takes about 4 minutes with a machine. Cover with a damp towel or clean plastic bag and set aside on a working surface for 30 mins.
2. Knead the dough again for 5 mins until smooth.
3. Divide and roll the dough into three cylinders. Cut each cylinder into10 pieces.
4. Roll each piece of dough into a ball and press out into a small flat disc with the palm of your hand.
5. To make each double pancake. Put one disc onto a lightly floured surface, brush the top of the disc with sesame oil and then place another disc on top. Using a rolling pin, flatten each pair of discs into a 15 cm (6 inch) round pancake. Heat a small ungreased non-stick frying pan over high heat, then reduce the heat to low and place the double pancake, into the pan.
6. Turn over when brown spots start to appear on the underside, about 90 seconds. When the second side is cooked, lift the double pancake out, leave to cool for a minute or two and then carefully peel the pancakes apart.
7. Fold each pancake in half with the cooked side facing inwards and set aside under a lightly damp cloth or greaseproof paper. 10 mins before serving, steam the pancakes in a steamer over simmering water. Or microwave at high heat for 30 seconds with cloth or paper still covering them.

Based on a recipe at

Chinese Pancakes for Crispy Duck | Community Recipes | Nigella’s Recipes | Nigella Lawson