I made the pancakes two ways for Peking duck a while back - two dough balls rolled out together and separated, and a batter painted on to the pan and lifted off when set. I preferred the (bizarre to me at the time) painted version. The rolled out ones always end up thicker, in case you prefer that (and I can roll dough pretty thin from lifetime chapati practice).
Most recipes call for boiling water for the rolled dough, but I find it harder to handle than normal temp water dough, and the outcome wasn’t that different imo.
