Odds and Sods

Small pancakes for shredded duck

250g plain flour
2 tsp caster sugar
sesame oil

Put the flour and sugar into a large bowl with 190ml boiling water and stir to a soft, sticky dough. If the mixture is very stiff add a splash of cold water. Bring the dough together and knead it until it's very smooth, adding more flour if you need to. Rest for 30 minutes.

Roll it into a sausage and divide it into 16 pieces. Roll each piece into a little ball. Taking 2 balls at a time, flatten both, brush the top of one with sesame oil and sandwich them together with the oil in the middle.

Roll out into a 8-lOcm pancake (there will be 2 layers). Heat a non-stick frying pan, cook the pancakes on each side for 1 minute, they should puff up and just start to colour. Peel apart the two halves to give two thin pancakes.

Keep the pancakes wrapped in a clean tea towel

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