 |
Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 12 |
|
I went web-surfing to see if I could find a recipe for homemade pancakes to go along with Toni Gifford's Moo Shu Vegies #137090 because I wanted an authentic taste and due to a little web-surfing this is what I found. I don't know how authentic it is but I'm willing to give it a try. Thanks for the idea Toni and thanks to Tom Fitzmorris for posting it. I haven't made this yet so times are just a guesstimate but please feel free to change it. Ingredients:
2 cups bread flour |
1 cup water, nearly boiling |
1/8 teaspoon salt |
1 teaspoon sesame oil |
Directions:
1. Mix the salt into the flour with a fork. Pile the flour onto a clean counter and make a well in it with your fingers. Pour the oil into the well, followed by about half of the hot water. Mix the flour into the water and make into a dough, adding a little water at a time until you have a damp dough. Knead the dough for a bout 10 minutes or until smooth.
2. Divide the dough into 18- 20 balls of about equal size. Flatten and roll them out into discs about 2-3 inches in diameter. Brush the tops of half of these with a little oil and place the other half of these on top. Dust with a little flour and roll out into thin pizza like circles about 6-8 inches across. Stack with waxed paper in between the pancakes.
3. Heat a griddle or large ungreased skillet over medium-low heat. cook one at a time turning often until bubbles begin to form in the dough. Do not brown! With the tip of a knife seperate the pancake into two and place on a warm plate covered with a clean dampened towel mositened with hot water. Continue doing this until all the pancakes are done. Enjoy with Toni's Moo Shu Vegetables!
|
|