Mandarin Pancakes (Bo Bing)

These are readily available from Chinese supermarkets, but if you can't find them, you can make your own. They are called Bao Bing pancakes in China. They are also known as spring pancakes and are typically eaten with Peking Duck (or easier for making at home, Crispy Aromatic Duck, which is the English version) or Mu Shu Pork. They can also be served instead of rice with stir-fries and used to wrap meats and/or vegetables, or served on the side.

When Brian made these, he rolled the two pancakes together per the instructions, but rolled them out very thin and much larger. You could not pull them apart; still they were very good.

2 cups sifted flour
3/4 cup boiling water
1 to 2 tablespoons sesame oil

Place flour in a medium bowl, making a well in the center. Pour in the boiling water, and use a wooden spoon or chopsticks to mix until a soft dough is formed. On a lightly floured surface, knead the dough gently until it is smooth and elastic, about 5 minutes. Cover with a damp towel and let rest for 20 minutes. Dough could also be wrapped in plastic and refrigerated to be rolled out into pancakes later.

On a lightly floured surface, roll dough into a log, 16 inches long. Cut the log crosswise into 1 inch pieces, shape each piece into a ball, then use your hands to flatten two balls, each into a round pancake. Brush the top of one of the pancakes lightly with the sesame oil all the way to the edge so the pancakes won't stick together once cooked. Then, place the other pancake on top of the first pancake. With a rolling pin, flatten into a 6 inch circle. (A tortilla press also works well for this.) Make the rest of the pancakes this way. Cover the pancakes with a damp towel to rest. (Note: cut the dough into 8 pieces for larger 10" pancakes, if desired.)

Heat an ungreased, nonstick skillet over medium heat. Cook the pancakes, one at a time, turning them once as they puff and little bubbles appear on the surface, until lightly browned, about 2 minutes on each side. As each pancake is finished, remove from pan and gently separate the halves into 2 pancakes while still hot. Stack cooked pancakes on a plate while cooking the remaining pancakes.

Serve pancakes while still warm with Peking Duck, Simplified Peking Duck, Crispy Aromatic Duck and Mu Shu Pork. Or, pancakes may be prepared up to 1 day in advance, wrapped in plastic, and refrigerated. Pancakes may also be frozen. Reheat them by placing in a bread warmer 5 minutes, or warming them in a 350 degree F oven, wrapped in foil, for 10 minutes - too long and they dry out.

Yield: 16 small pancakes (6"), or 8 large (10")