Crispy Layer Pancake

Exotic Pancake

I'm not sure the word of pancake is accurate to describe this food. I might just call it for now until I find the right word.

I grew up in the North of China, the main food source is flour, so the housewives create various styles and tastes with the flour. For instance, steam, bake, boil and pan fry are the common methods to be used. 

For me, flour is an incredible food source, evokes all my memories of home. With a tiny magical touch, I could sense the flavour of my childhood.

The friends we met today are all from North, I thought this pancake will be such appropriate of the occasion.

The image is 6 pancakes.

Ingredient

1/3 cups flour dust

3 Tbsp olive oil

1/2 Tbsp sea salt

1 Tbsp five spice powder

Paste mixture

4 Cups white flour

2 Cups water

Method

1. Mix the mixture together, give a 5 mins massage, cover with the food wrap, leave it in the fridge for 2 hours or overnight.
2. Spread the flour dust on the cooking board, place the paste and roll in to a 3 mm thickness square.
3. Brush the oil on the pastry evenly, then brush the salt and five spice powder evenly as well. 
4. Roll the two opposite sides toward each other until there is no gap.
5. Place the pastry roll horizontal, roll it up from the right hand side this time, the final shape should looks like a ball. 
6. Flatten the ball with the roller into a 4 mm thickness round shape.
7. Brush the non stick pan with the oil, and cook each side of the pancake for 5 mins on a low heat.
8. Use the kitchen paper to remove the extra oil, then serve until bit cool down.

Tip

It could be served with any dipping sauce or none, tear up the pancake for best result. The multi-layer effect will give you a big surprise.