These traditional egg-free pancakes can be served for breakfast or with ice-cream for a simple summer dessert.
2 cups flour
1 cup boiling water
sesame oil, for brushing
Sift 2 cups flour into a bowl and gradually pour in 1 cup boiling water, stirring well.
When cool enough to handle, knead with your hands until you have a smooth ball. Cover with a damp tea towel and set aside for 30 minutes.
Use a rolling pin to roll out the dough on a lightly floured surface until 1/2cm thick. Use a 7cm pastry cutter to cut rounds from the dough.
Brush one side of each round with some sesame oil then put two rounds together with the sesame sides touching.
Roll the rounds again until 15cm in diameter. Cover with a damp tea towel until needed.
Heat a non-stick frying pan over low heat, add pancakes 1-2 at a time. Cook each side for about 1 minute until they bubble slightly. Pull the 2 pancakes apart and wrap in foil.
delicious. - May 2002
Recipe by Valli Little