These also work as a small part of your breakfast meal.This recipe is modified from Better Homes and Garden’s Oriental Cookbook. You may top these with cream cheese, fruit, sugar free jelly (see condiments section for a recipe if you don’t like the stuff in the store), or anything else that’s low carb and tastes good. Some people like to have a pancake sandwich. To make one, just scramble or cook some eggs as desired, sprinkle with sausage and cheese, put mixture onto one pancake, drizzle sugar free maple syrup on it, and fold in half.
Mandarin Pancakes
1 1/2 cups plus 2 tbsp low carb flour
1/4 tsp salt
1/2 cup boiling water
2 tbsp cold water
some cooking oil for brushing
Stir together 1 1/2 cups flour and salt. Pour 1/2 cup boiling water slowly into flour, stirring constantly with a fork. Stir till well blended. Stir in 3 tbsp cold water. When cool enough to handle, knead in the rest of the flour till smooth and elastic (8-10 minutes). Shape dough into a ball, put it back into bowl, and cover with a damp towel. Let stand for 15-20 minutes. Turn dough onto lightly floured surface and divide into 12 equal portions. Flatten each piece of dough with the palm of your hand, then roll each piece into a 6 inch circle. Brush the entire surface of one side of each pancake with the cooking oil. Stack 2 pancakes together, greased sides together (if you don’t do this, they will probably fall apart because of the thinness of these pancakes). In a heavy ungreased skillet or griddle, cook the pancake pairs, a few at a time, over medium heat 20-30 seconds per side or until bubbles appear on surface of pancake. Quickly remove from pan and gently separate the pancakes. You may freeze leftovers (be sure to keep them separated with wax paper between the pancakes) and reheat them in microwave. Makes 12 pancakes.
