These homemade pancakes can be a bit time consuming to make but they are so good with your homemade Peking duck and once you get the hang of it, it becomes easier.
250g plain flour
250ml boiling water
15ml sesame oil
Place flour in a large bowl and slowly add water mixing all the time in one direction. When mixture has formed a dough and is cool enough to handle, knead for 2 minutes, cover and leave for 30 minutes.
Roll dough into sausage shape and divide into 12 equal pieces. Roll each piece into a ball then brush one side of each ball with oil. Press two balls – oil side touching – together.
Flour your work surface and roll each set of balls flat – about 12cm across.
Heat a frying pan, brush with some sunflower oil and on moderate heat cook the pancakes until lightly browned on each side. The centre should fill with hot air and puff up.
Remove from pan and separate each pancake.
Wrap pancakes in foil whilst you cook the rest.
Robert Carrier’s tip is to place all the pancakes in a steamer, steam for five minutes and you then have very soft pancakes to enjoy with your Peking duck.