Sift the flour into a
mixing bowl and very slowly pour in the boiling water, mixed with
1 teaspoon oil, while stirring with a pair of chopsticks or a
wooden spoon.
Do not be tempted to add
any more water than the amount given, otherwise the mixture will
get too wet and become messy.
Knead the mixture into a
firm dough, then divide it into 3 equal portions.
Now roll out each portion
into a long 'sausage' and cut each sausage into 8 equal parts.
Using the palm of your
hand, press each piece into a flat pancake.
Brush one of the pancakes
with a little oil and place another one on top to form a
'sandwich', so that you end up with 12 sandwiches.
Now use a rolling pin to
flatten each sandwich into a 15cm circle by rolling gently on each
side on a lightly floured surface.
To cook, place a frying
pan over a high heat, and when it is hot reduce the heat to
moderate.
Put one pancake 'sandwich'
at a time into the un-greased pan, and turn it over when it starts
to puff up with bubbles.
it is done when little
brown sports appear on the underside.
Remove from the pan and
very gently peel apart the 2 layers and fold each one in half.
If the pancakes are not to
be served as soon as they are cooked, then can be stored and
warmed up, either in a steamer, or the oven for 5-10 minutes.