DUCK PANCAKES
1 min readMakes 24–30 pancakes.
Preparation & cooking time: about 1 hour & standing time.
Quite a lot of practice and patience is needed to achieve the perfect result. Most restaurants buy ready-made frozen ones from Chinese supermarkets.
450g (1lb) plain flour about
300ml (½ pint) boiling water
1 teaspoon oil
dry flour for dusting
Sift the flour into a mixing bowl, pour in the water very gently, stir as you pour, then mix with the oil. Knead the mixture into a firm dough. Cover with a damp towel and let stand for about 30 minutes.
Lightly dust the surface of a worktop with dry flour; knead the dough for about 5–8 minutes or until smooth, then divide it into 3 equal portions. Roll out each portion into a long ‘sausage’, and cut each ‘sausage’ into 8–10 pieces.
Roll each piece into a ball, then, using the palm of your hand, press each piece into a flat pancake. Dust the surface with more flour, flatten each pancake into a 15cm (6″) circle with a rolling pin and roll gently on both sides.
To cook: place an ungreased frying-pan over a high heat. When hot, reduce the heat to low and place the pancakes, one at a time, in the pan. Remove when little brown spots appear on the underside. Keep under a damp cloth until using.
