Sift flour into a mixing bowl, make a well in the center and pour into it the 3/4 cup of boiling water. With a wooden spoon, gradually mix flour and water together until a soft dough is formed; on a lightly floured surface, knead it gently for 10 minutes, or until smooth and elastic. Cover with a damp kitchen towel and let it rest for 15 minutes.

 

On a lightly floured surface, roll dough into a circle about 1/4" thick. With a 2-1/2" cookie cutter or a glass, cut as many circles of dough as you can knead scraps together, roll out again and cut more circles.

 

Arrange circles side by side, brush half of them lightly with seame-seed oil and sandwich-wise, place the unoiled ones on top. With a rolling pin, flatten each pair into a 6" circle, rotation the sandwich an inch or so in a clockwise direction as you roll so that the circle keeps its shape, and turning it once to roll both sides. Cover the pancakes with a dry towel.

 

Set a heavy 8" skillet over high heat for 30 seconds. Reduce heat to moderate and cook the pancakes, one at a time, in the ungreased pan, turning them over as they puff up and little bubbles appear on the surface. Regulate the heat so that the pancakes become specked with brown after cooking about 1 minute on each side.

 

As each pancakes is finished, gently separate the halves and stack them on a plate. Serve them at once or wrap them in foil and refrigerate for later use. Or they may be wrapped and frozen, if you like.

 

Reheat them (frozen pancakes need not be defrosted first) either by steaming them in a steam for 10 minutes, or warming them still wrapped in their foil, in a preheated 350 degree F oven for about 10 minutes.

 

Serve with Peking Duck.