Spring Pancake|Duck Pancake| Mandarin Pancake

Make The Dough

1. Add salt and oil in a large pot of water. Blanch spinach in hot boiling water for 10 seconds.
2. Transfer out and add 1/2 cup hot boiling water. Blend until smooth. Then make sure the spinach color water is still hot, otherwise try to re-heat it.
3. Strain the water only in the flour, stir well. And then set aside for cooling. Once the flour is not hot. Knead until smooth dough. Covered and rest for 20 minutes.

Make the wrapper

1. Shape the dough into a long circle , just like what we did in making dumpling wrappers and then divide the dough into 24 similar portions. If you want larger pancakes, divide into 18 portions.
2. Take one portion out and flatten. Brush oil on the surface. Then overlay with another small portion. Roll the two pieces together to a 12-15 diameter pancake.
3. 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. If you want to pancake to be super soft, cover the lid to reduce the water evaporation.
4. Tear the two pieces apart when the pancake is still warm. Then place in a steamer to keep warm until serve.