Authentic Mu Shu Pancakes
I don’t like the thicker tortillas that you find in the grocery store. Here is a fairly simple way to make thin ones. These also work well for Mu Shu pancakes.
- 1 cup sifted flour
- 1/2 cup very hot water
- Scant salt
STEP BY STEP
- Mix flour and salt, then add extremely hot water
What I do is put flour and salt in a food processor, and then drizzle in hot water until it starts to come together.
The hot water breaks down the gluten so that they roll easier and flatter
- After adding the boiled water, drizzle in cold water until dough comes together.
- Mix adjusting water until dough is like playdough
- Wrap in plastic and let set for 30 minutes
- Prepare a medium-hot skillet – Cast iron is my preference – NO OIL
- Roll a log, and then cut in half, then in half again, then in thirds – You will have 12 pieces
- Roll into balls, and then flatten into thick disks – hockey pucks
- Brush sesame oil onto the top of HALF of them
- Stack two disks (oil in between) and roll out until about 7 or 8 inches in diameter
- Put a pair into a non-greased skillet on 350-400º for 30 seconds
- When the edges start to become translucent (about 30 seconds) flip the pancakes as a pair
- Cook the second side for about 30 more seconds
- Flip the two together and cook the first side again for only 10-20 seconds more
- Remove the pancakes to cool just a little bit, then separate
- See tips below on keeping them from drying out
To keep Mu Shu Pancakes from Drying Out
- Place finished pancakes in shallow covered bowl – like a glass pie pan
- Put microwave-heated wet cloth at the bottom of the bowl
- Put a plate on top of the cloth so the pancakes do not become soggy
- Cooked side always goes up.
- Put a pan lid on top of the bowl to keep the moisture in.
Mu Shu Pancakes – Video
Here is a video that shows how to roll the pancakes together. It is kind of hard to visualize above. They fold the pancakes into quarters. Although that is very common, I don’t like that because they tend to stick together that way.
Mu Shu Crepe Pancakes
- 3 TBL melted butter
- 1 C whole milk
- 1/2 C flour
- 1/2 tsp salt
- 2 eggs
STEP BY STEP
- Pulse together flour, salt, eggs and butter
- Add milk, and pulse just to mix
- Strain using a fairly coarse strainer
- Let batter rest for 30 minutes to let the glutens relax
- Cook in buttered crepe pan until cooked, but not browned
- Stack on plate to store and serve
Finish on a floured surface. If you have a scale, 120 – 130 mg ball of dough is perfect for pancakes. Roll balls, then cover and set them aside for 30 minutes