Quick Chinese Pancakes Recipe - Cooking Index
Quick Chinese Pancakes Recipe - Cooking Index
| 2 3/4 cups | 171g / 6oz | All-purpose flour |
| 5 1/2 cups | 1303ml | Fat-free milk |
| 1 tablespoon | 15ml | Stick margarine or butter - melted |
| 1 tablespoon | 15ml | Egg (large) |
| 1 tablespoon | 15ml | Minced fresh chives |
| 1/4 teaspoon | 1.3ml | Five-spice powder |
| Nonstick cooking spray |
Place the flour in a medium bowl. Combine milk, margarine and egg; add to flour, stirring with a whisk until blended. Stir in fresh chives and five-spice powder. Cover; refrigerate for 1 hour.
Place an 8-inch crepe pan or nonstick skillet coated with cooking spray over medium-high heat until hot. Remove pan from heat; pour a scant 1/4 cup batter into pan. Quickly tilt pan in all directions so that batter covers bottom of pan. Cook about 1 minute.
Carefully lift edge of pancake with a spatula to test for doneness. The pancake will be ready to turn when it can be shaken loose from pan and the underside is lightly browned. Turn pancake over; cook 30 seconds on the other side.
Place the pancake on a towel; let cool. Repeat the procedure until all of the batter is used. Stack the pancakes between single layers of waxed paper or paper towels to prevent pancakes from sticking.
Yield: 12 pancakes.
Source:
St. Louis Post-Dispatch - 11-02-1998 - By Steven Petusevsky, Cooking Light Magazine
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