Korean Pancakes

• 1 cup flour
• 1/4 teaspoon salt, optional
• 1/4 teaspoon sesame oil
• 1/2 teaspoon peanut, vegetable or corn oil, plus oil for brushing the skillet
• 1 1/4 cups cold water

1. Put the flour in a mixing bowl, and add the salt, sesame oil and 1/2 teaspoon peanut oil.
2. Blend with a wire whisk while adding the water.
3. Line another mixing bowl with a sieve and pour the batter into the sieve, pushing any solids through with a rubber or plastic spatula.
4. Rub a Teflon skillet with oil, and heat.
5. Spoon about 1 tablespoon of the batter into the hot skillet, and spread it out quickly and gently with the back of a spoon to make a round, thin, almost transparent pancake.
6. Add a second and third batch, rounding out each.
7. Let each pancake cook about 20 seconds on one side without browning, turn, and cook the second side about 1 minute without browning.
8. As the pancakes are cooked, transfer them to a plate.
9. Rub the skillet between batches with a small amount of oil.
10. Continue until all the batter is used.

flour, salt, sesame oil, peanut, cold water

Taken from cooking.nytimes.com/recipes/5951 (may not work)