CC license

This recipe is for straight forward plain pancakes. They could be topped with savoury or sweet toppings, Chinese or other cuisines. Traditionally they are used for Beijing Duck pancakes and Moo Shoo Pork pancakes a Singaporean love.

As an optional batter for ordinary pancakes they stand up strongly to the competition and in many reviewers eyes outstrip the others.

  • 2 cups all-purpose flour
  • 3/4 cup boiling water
  • 2 tablespoons sesame oil

  1. Place flour in bowl and make a well in center.
  2. Pour in boiling water; stir with wooden spoon until dough looks like lumpy meal. Press into a ball.
  3. Knead dough until smooth and satiny on lightly floured work surface, about 5 minutes. Cover with clean towel and let rest 30 minutes.
  4. Roll dough into 10-inch long log. Cut into 10 equal pieces; keep covered.
  5. Cut each piece of dough in half. Roll each half into a ball; flatten slightly.
  6. Roll each piece into a 3-inch circle on lightly floured work surface. Brush top of each with a small amount of sesame oil. Stack dough circles together, oil-side in.
  7. Roll the pair together into a 6- to 7-inch circle.
  8. Repeat for remaining pieces of dough.
Cooking the pancakes:
  1. Heat non-stick skillet over medium-low heat. Cook pancakes, 1 pair at a time, turning every 30 seconds, until cakes are flecked with brown and feel dry, 2 to 3 minutes.
  2. Remove from pan and separate into 2 pancakes while still hot.
  3. Stack on plate and keep covered while you cook remaining pancakes.
The pancakes freeze well and can be refreshed by steaming.