Peking Duck Pancake

1. In a large bowl, stir in hot water. Set aside until cool down. Knead until smooth dough. Covered and rest for 20 minutes.
2. Divide the dough into 18 similar portions.

Steamed pancake

1. Take one portion out and then roll it into a paper thin wrapper around 16 to 20 cm in diameter.
2. Prepare a steamer and place a lining paper. Place one wrapper in and cover the lid and steam for 1 minute until the wrapper is almost cooked. During this time, roll another piece and then place the new one over the steamed one. Continue steaming for 1 minute before adding the next piece. Repeat the finish all the wrappers.

Pan-fried pancake

1. Take one portion out and flatten. Brush oil on the surface. Then overlay with another small portion. Roll the two pieces together.
2. Brush a small layer of oil on a pan (only a small amount needed) and fry over medium fire until one side is brownly dotted and then turn over and fry the other side.
3. Tear the two pieces apart when the pancake is still warm.