Place the flour in a bowl. Add the water, stirring with a wooden spoon as you pour. Add the oil and knead into a firm dough. Cover with a damp tea towel and leave to rest for 20-30 minutes.

On a lightly floured surface, knead the dough until smooth (+-10mins). Divide the dough into 4 equal portions and roll each one into a cylinder. Cut each one into 6 equal pieces, roll into a ball and then flatten into a disk with the palm of your hand.

Brush the top with some sesame oil, place another disk on top and using a rolling pin, roll into a 12cm pancake. Repeat with the rest.

Heat a dry frying pan and fry each double pancake one at a time until each side is lightly golden with brown spots. Remove from the pan and carefully pull apart. Place on a small plate. To re-heat, place the plate in a bamboo steamer with the lid on and steam for 5 minutes until the pancakes are hot.

Serve with strips of crispy duck, spring onion, cucumber and hoisin sauce.

Tips: To make perfectly round pancakes, you can trim them with a 12cm cookie cutter after rolling them out. These can be refrigerated for 2 days or frozen for 2 months.