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Thin Pancakes

Thin pancakes are not too difficult to make, but quite a lot of practice and patience are needed to achieve the perfect result. Nowadays, even restaurants buy frozen, ready-made ones from Chinese supermarkets. If you decide to use ready-made pancakes, or are reheating homemade ones, steam them for about 5 minutes, or microwave on high (650 watts) for 1 - 2 minutes.

ingredients

makes 24 - 30
450 g (1 lb) 4 cups plain flour, plus extra for dusting
about 300 ml (1/2 pint) l 1/2 cups boiling water
5 ml (1 tsp) vegetable oil

method

1. Sift the flour into a mixing bowl, then pour in the boiling water very gently, stirring as you pour. Mix with the oil and knead the mixture into a firm dough. Cover with a damp cloth and let stand for about 30 minutes.

2. Lightly dust a work surface with 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", cut each into 8 - 10 pieces and roll each into a ball. Using the palm of your hand, press each piece into a flat pancake. With a rolling pin, gently roll each into a 15 cm (6 in) circle.

3. Heat an ungreased frying pan until hot, then reduce the heat to low and place the pancakes, one at a time, in the pan. Remove the pancakes when small brown spots appear on the underside. Keep under a damp cloth until all the pancakes are cooked.

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