Pancakes for Roast Duck Rolls.
- Portion size 16 servings
- Credits : Canadian Living Magazine: February 2004
Ingredients
Method
In large bowl and using fork, stir flour with 3/4 cup (175 mL) boiling water just until ragged dough forms. Turn out onto lightly floured surface; knead until no longer sticky, about 5 minutes. Cover with plastic wrap; let stand for 20 minutes. Knead until elastic, about 4 minutes.
Shape dough into 16-inch (40 cm) log; with serrated knife, cut into 1-inch (2.5 cm) pieces. With rolling pin, roll each piece into (1/8)-inch (3 mm) thick round. Brush 1 side of 2 of the rounds with sesame oil; stack oiled sides together and roll out to
6-inch (15 cm) circle. Transfer to baking sheet; cover with damp towel. Repeat with remaining rounds.
In large nonstick skillet, cook pancakes over medium heat until golden brown bubbles appear, about 2 minutes per side. Separate halves and place on tea towel; cover. (Make-ahead: Let cool, wrap in plastic wrap and refrigerate for up to 1 week or freeze for up to 2 weeks; thaw. Wrap in tea towel and reheat in steamer, about 5 minutes.)
Nutritional facts <b>Per pancake:</b> about
- Sodium 1 mg
- Protein 2 g
- Calories 87.0
- Total fat 4 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 12 g
%RDI
- Iron 5.0
- Folate 9.0
