Description
These Moo Shu Pancakes are a delightful addition to any meal, featuring a soft texture and subtle flavors. With an easy preparation process and a handful of ingredients, these pancakes make for a quick and satisfying dish, perfect for family dinners or gatherings.
Ingredients
Scale
- 1 1/2 cups all purpose flour
- 1/8 teaspoon salt
- 2/3 cup boiling water
- neutral oil (for brushing; such as vegetable, canola, or avocado oil)
Instructions
- In a heatproof bowl, combine the flour and salt. Gradually pour in the boiling water and mix with chopsticks or a spatula until a dough forms.
- Once the mixture cools enough to handle, knead the dough for about 8 minutes until smooth. If sticky, add more flour as needed.
- Cover the dough with an overturned mixing bowl and let it rest at room temperature for at least 1 hour but up to 8 hours.
- After resting, roll the dough into a 12-inch rope and cut it into 12 equal pieces. Form each piece into a ball and flatten it into a 2-inch disc.
- Brush 6 of the discs lightly with oil, including the sides. Layer the oiled discs with the remaining 6 discs to create 6 double-layer pieces.
- Roll these layered discs into thin circles, about 7 inches in diameter, flipping and rotating as you roll.
- Heat a dry wok or frying pan over medium-low heat. Add one pancake and cook for 30-45 seconds until air pockets form.
- Flip the pancake, ensuring it's white with faint brown patches. After another 30 seconds, remove and let cool before pulling apart the two layers.
- Place the finished pancakes on a plate covered with a warm towel and repeat with the remaining pancakes.
Notes
For extra flavor, consider adding herbs or spices to the dough.
These pancakes can be used as a wrap for various fillings, including stir-fried vegetables or meats.
Nutrition
- Serving Size: 1 pancake
- Calories: 80
- Sugar: 0g
- Sodium: 1mg
- Fat: 1.5g
- Saturated Fat: 0.2g
- Unsaturated Fat: 1.3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 0mg