Recipe(tried): Mandarin Pancakes/Lotus Pad

I personally would not make these pancakes myself as it's sold in packages in Asian shops. But my mother almost always makes these whenever she serves a Peking Duck. If you are interested in learning about it, read the rec. below.
-----------------------------------------------------------------------
Mandarin Pancakes/Lotus Pad

These pancakes may be served with "Moo Shu Pork" ("Stir-fried pork and
eggs") or with Peking Duck, green onions and hoisin sauce. Or if you have left-over roast chicken, it's also good.

Dough:
2 1/2 C plain flour
3/4 C. boiling water
1 egg or 1/4 C. cold water
1 T. sesame oil

Dough: in a bowl, add boiling water to flour and mix. Add egg or old water;
mix again until smooth. Set aside for 20 min. Remove the dough and knead
it on a lightly oiled surface until smooth and elastic. Roll the dough to
form a long roll and cu it into 20 pieces.
Flatten each piece of dough with the palm of the hand into 4 inch round
pieces; spread lightly with sesame oil. Place 2 pieces of the dough on top
of each other. Press the round dough pieces together. Roll them out to a
6-inch, thin round dough. Repeat this for the rest of the dough.
Heat the pan until med. hot; fry the pieces of dough over low heat for about
20 sec. or until small, golden bubbles appear on fried side. While frying,
constantly rotate pancakes in a clockwise direction to fry evenly. Turn
pancakes over and repeat procedure. Remove and separate the pancakes; fold
them into quarters and arrange them on a serving plate. Cover with a damp
cloth to keep them warm and moist.To reheat the pancakes, steam for 15 sec. and cover with a warm cloth to
keep them moist.