pancakes to serve with peking/crispy duck
rating:450g/1lb flour
300ml/ 0.5 pt boiling water
1 tablespoon oil
sift the flour into a bowl and gently pour in the boiling water mixed with 1tsp of the oil, stirring as you pour.
knead the dough and then divide into 3 equal portions. Roll each portion into a sausage and then divide each sausage into 8-10 pieces.
flatten each piece into a small pancake and then brush one side with oil and place another piece on top so that you end up with a sandwich. Repeat for all of them until you 12-15 sandwiches.
flatten each sandwich to about 6 inches across, being careful to roll gently and evenly - remember you're doing two pancakes at a time!
place a large frying on high heat but dry, without oil. I use a crepe pan (iron, rather than non-stick) for this, but non stick just as well. Once it's hot, turn the heat down and then add a pancake.
it'll take about 15-30 seconds, just when it starts to bubble, turn it over and then wait another 15-20 seconds until brown spots appear on the underside.
remove from the pan and then carefully peel the two pancakes apart. If you want perfect rounds, use a plate as a guide and cut the pancakes *before* peeling apart.
once complete, place the pancakes under a damp cloth until you need them - but make sure the cloth doesn't touch the pancakes.
once they're all done they'll freeze and last for about 6 months in the freezer - just take out the number you need, and steam them before use - it'll only take a minute or two.
