Silky-Soft Hot-Water Dough Spring Pancakes

Steps

1. 1

   Step 1

   

   Weigh 500 g of all-purpose flour into a mixing bowl, add 5 g of salt, and pour in 450 g of boiling water.

   ✅ Done when: All the flour and salt are in the bowl with the boiling water poured over them.

2. 2

   Step 2

   

   Immediately stir with chopsticks until the mixture forms shaggy flocs of dough.

   ✅ Done when: No dry flour remains and the mixture comes together in shaggy clumps.

3. 3

   Step 3

   

   Let the steam dissipate briefly, then knead by hand into a smooth dough. Because the water is boiling, even at a 0.9:1 water-to-flour ratio the flour absorbs it well and forms a dough rather than a runny batter.

   ✅ Done when: The dough is smooth and cohesive, holding together as an elastic ball.

4. 4

   Step 415 min

   

   Divide the dough into 60 g portions, roll each into a ball, brush the surface lightly with oil, cover with plastic wrap, and rest for 15 minutes.

   ✅ Done when: The dough balls are oiled, wrapped, and have rested a full 15 minutes.

5. 5

   Step 5

   

   Take two dough portions and flatten them with the heel of your palm.

   ✅ Done when: Both portions are pressed into flat disks.

6. 6

   Step 6

   

   Stack the two disks, brushing the touching surfaces with a layer of oil (or with a thin oil paste made from 50 g oil and 30 g flour) so the cooked pancakes can be peeled apart easily.

   ✅ Done when: The disks are stacked with their touching surfaces evenly coated.

7. 7

   Step 7

   

   Dust the work surface lightly with flour so a spindle rolling pin can spin the pancake as you roll. To keep the top and bottom pancakes the same size, first roll the stack into a circle about 10 cm in diameter, then flip it over and continue rolling.

   ✅ Done when: The stacked disks form an even circle about 10 cm across, with the work surface only lightly floured.

8. 8

   Step 8

   

   Roll the stack into a final circle about 25 cm in diameter.

   ✅ Done when: The rolled stack measures roughly 25 cm across.

9. 9

   Step 9

   Pan-frying (jian) ↗
   

   Preheat a flat skillet and place the rolled pancake in it directly, without oiling the pan.

   ✅ Done when: The pan is hot and the raw pancake sits on the dry surface.

10. 10

    Step 101 min

    Medium heatPan-frying (jian) ↗
    

    Cover and cook over medium heat for 1 minute.

    ✅ Done when: After 1 minute covered, the underside is set.

11. 11

    Step 11

    

    As soon as large bubbles puff up on the surface, flip the pancake quickly.

    ✅ Done when: Large bubbles have formed across the top surface.

12. 12

    Step 121 min

    Medium heatPan-frying (jian) ↗
    

    Cover and cook for another minute. Both sides should show golden browned patches.

    ✅ Done when: Both sides show light golden-brown spots.

13. 13

    Step 13

    

    Once cooked, wait until the pancake is cool enough to handle, find the seam between the two layers, and peel them apart — they are now ready to wrap any filling.

    ✅ Done when: The pancake is comfortable to touch and the two layers separate cleanly at the edge.

14. 14

    Step 14

    

    Stack the freshly cooked pancakes right away so the trapped steam keeps them extra soft. Store them in a bag or a lidded container to prevent drying out.

    ✅ Done when: The pancakes are stacked while warm and sealed in a bag or covered container.