Mandarin Pancakes

Combine the all-purpose flour (1 cup) and salt (1 pinch) in a medium bowl. Pour in the boiling water (0.33 cup), mix thoroughly, and add the cold water (1.5 teaspoons). Stir until a rough dough forms. Cover with a damp dish towel and set aside for 10 minutes.

Turn the dough onto a lightly floured board and knead until smooth and elastic, about 5 minutes. (Dust with a little flour if sticky.) Roll into a 5-inch log and cut into 8 pieces. Shape each piece into a 1-inch circle, and lightly brush one side with sesame oil (1.5 teaspoons). Do the same with another piece, then put the two oiled sides together. Press to seal. Repeat with the remaining 6 pieces. Roll out each double circle into a 6-inch pancake. Start 5m timer

Heat a nonstick skillet over medium-high heat. Add one pancake to the pan and cook, shaking the pan, until bubbles appear and the pancake puffs, around 30 seconds. Flip and cook the other side similarly. Remove from heat, pull the pancakes apart, and arrange on a plate. Repeat with remaining pancakes. Serve immediately, or cover with a damp cloth to keep warm. Reheat in the microwave (about 10 seconds per side). Serve with Moo Shu Vegetable or other Chinese dishes.