Pancakes:
Knead two cups flour and 1 cup boiling water together until smooth. Cover and let rest for 30 minutes. Roll out dough to 1/4" thickness and cut into 3 inch circles. Brush circles with a tiny amount of oil. Stick two circles together and roll out to one 6" circle. Cook in a dry cast iron skillet until browned. Flip and cook the other side until browned. Remove from pan and peel the two circles away from each other - the inside will be hot with steam so be careful. Cool. Then consume with sweetened red bean paste.
It is important to use a tiny amount of oil. If you use too much oil, the cooled pancakes will not be pliable but will be crusty. Also, the steam is really hot!
Generally, the pancakes can be used in the same manner as crepes. Also, they have a naan like consistency as well.
gee,
ReplyDeleteI know exactly what you're making here...it's that Chinese "dessert" of sweetened red bean paste between layers of thin pancake that's panfried. You have all the flavours here but yours sounds healthier! good job!
That is definatly new way of making pancakes but I am very tempted to try. Sweet red bean past now that is something new but interesting.
ReplyDeleteThese sound really yummy -- I love red bean paste. Have you tried daifuku mochi (soft rice cakes filled with red bean paste)?
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