I have to make these for class tomorrow. Problem is, I'm not very familiar with them and I thought the ones we did in demo today were ugly and gross! Our teacher fried them up like regular pancakes, sprinkling some roughly chopped bean sprouts and sliced green onion on the uncooked side before flipping. Two questions: 1 - Is this how you cook them? I was sure I had a discussion about this with somebody who told me there was a special press for them. Did I imagine this? 2 - How do you make them both tasty AND pretty? Here's a clue: they are used to plate chicken and beef satays with two sauces. Suggestions?