Original version from Barbara Chau, Livermore, CA.   443-4522

Chinese Pancake

      2 C + 1 tbsp flour
      3/4 C boiling wster
      1 tbsp oi1.
      1 pinch of salt

      1.  Put flour and salt in a bowl, make a well in the center, pour
          in boiling water.   With chopstioks, mix flour and water into a
          soft dough.
      2.  On a floured board, knead dough until smooth and elastic.  Cover
          and let stand for 20 minutes.
      3.  Roll dough on a lightly floured board to 1/4 inch thickness.
          Use 2 1/2 or 3 inch cookie cutter to cut out as many circles as possible.
          Combine scraps, knead, roll and cut again ( and again ).
      4.  Lay oircles side by side, brush every other circle with oil,
          then place an unoiled one on top of each oiled one. (to make a sandwich)
          With rolling pin, roll each sandwioh into a circle about 6 inches in diameter.
          Cover with cloth. ( damp ? )
      5.  Heat a 8-1O inch frying pan (ungreased), cook sandwioh over
          medium heat until bubbles appear.  Turn and cook the other side,
          (takes less than one minute on each side) Separate sandwich
          to make two pancakes.  Serve warm,

	( Can use flour tortillas or taco shells. )
	( Can use pancake to wrap any filling, similar to an egg roll. )