Mandarin Pancakes

Gather the ingredients.

In a large bowl, combine the flour and boiling water, starting with 3/4 cup. Begin stirring it immediately, adding a little more water at a time until a shaggy dough forms.

Knead the warm dough for about 6 minutes, or until you have a smooth dough. If the dough sticks to your hands or the counter, add a sprinkle of flour.

Cover the dough and let it rest for 30 minutes.

Turn the rested dough out onto a lightly floured surface. Cut the dough in half to form 2 balls. Use a lightly floured rolling pin to roll each half out until it is 1/4-inch thick.

Use a cookie cutter or trace a glass or mug with a knife to cut out 3-inch circles of dough.

Use a pastry brush to brush 1/4 to 1/2 teaspoon of sesame oil over the top of 2 dough circles. Lay one pancake on top of the other, so that the oiled sides are together. (Don't worry if one of the edges hangs over the other.)

Roll out the pancakes together to form a 6-inch circle. Continue with the remainder of the pancakes. Use a damp towel to cover the prepared pancakes and keep them from drying out while preparing the remaining dough.

Heat a nonstick or cast-iron frying pan over medium heat. Add one of the pancake pairs and cook until browned on both sides—about 3 minutes altogether; the second side will cook more quickly than the first side.

Remove the paired pancakes from the pan and pull them apart while they are still hot. Cover to keep warm. Continue with the remainder of the pancakes. Serve immediately.