Recipe - Curry-Scented Pancakes

1 One fourth teaspoon Curry powder
1 One half cup Allpurpose flour
One half teaspoon Salt
1 tablespoon Dark sesame oil

Combine curry powder and One half cup plus 2 tablespoons boiling water; set
aside. In a food processor, combine flour and salt. Turn processor on;
slowly add currypowderwater mixture. Process until dough comes together
and is smooth and not tacky when pinched, about 30 seconds. Loosely cover
with plastic wrap; let stand for 15 minutes. Heat oven to 250 F. Form dough
into a 17inch long log and cut into 12 equal pieces; cover with plastic
wrap wo dough is not exposedto air. Place one piece of dough cut side down
onto work surface, flatten slightly, and brush with sesame oil. Place
another slightly flattened piece of dough on first; press together. Roll
joined disks into 6 1/2inch diameter circle less than 1/8 inch thick. Heat
a 10inch skillet over medium heat. Add double pancake and cook until
lightgolden speckles appear on the surface, about 2 to 3 minutes per side.
Remove from pan and gently pull pancakes apart. Transfer pancakes to a
plate and cover with plastic wrap. Repeat entire process with remaining
dough. Wrap cooked pancakes in foil; place in oven to rewarm, 5 to 10
minutes.
Posted to MCRecipe Digest V1 #197

Date: Mon, 12 Aug 1996 22:21:44 0800

From: Kristine ksimpson@cwo.com
NOTES : Rolling an cooking two pancakes at a time helps keep them soft and
moist.