In a large mixing bowl, combine 300g all-purpose flour and 3g salt. Stir the ingredients together until evenly distributed. Slowly pour in 180g boiling water while stirring with chopsticks. Continue stirring until the flour begins to clump together into a shaggy mass. Then, drizzle in 15g cooking oil and use your hands to knead the dough into a smooth ball. Be cautious as the dough will be hot when you first knead it.

Cover the dough with a damp cloth or plastic wrap and let it rest in the bowl for 30 minutes. This resting period allows the gluten to relax, making the dough more pliable and easier to roll out, which helps achieve a perfect texture in the pancakes.

After the dough has rested, roll it into a long log. Use a knife to cut it into 16 evenly-sized pieces. Take each piece and gently roll it into a smooth ball, shaping it neatly to prepare for rolling.

Take one of the dough balls and, using a rolling pin, flatten it into a round pancake. When rolling, apply even pressure from the center outward, rotating the dough as you go. Aim for a diameter of 15-20 cm, but make sure it's not too thin to prevent breakage when cooking.

Preheat an electric griddle or flat pan to medium heat. There's no need to oil the pan. Place the rolled pancake directly onto the heated griddle and cover it with a lid. Cook for 1 minute, then open the lid and check the surface. When small bubbles form and the surface turns light golden, it's ready to flip. Use chopsticks to flip the pancake and cook the other side for another 1 minute. Once both sides are golden and lightly puffed, your Mandarin pancake is ready!