Five Spice Chinese Pancakes
The addition of five spice powder to the batter is what makes these chinese pancakes special. i use these with my recipe #399013 *note: the dough needs to chill for an hour prior to making the pancakes. the pancakes do not keep well left-over, but are delicious freshly made!!
Steps
Place flour , five spice powder , and chives in a medium bowl.
Combine milk , margarine , and egg in a separate bowl.
Add milk mixture to the flour mixture , stirring with a whisk until blended.
Cover and chill for an hour.
Place an 8-inch crepe pan or nonstick skillet pan coated with cooking spray over medium-high heat until hot.
Remove pan from heat and pour scant 1 / 4 cup of batter into pan.
Quickly tilt pan in all directions so batter covers the bottom of pan.
Place pan back on burner and 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 the pan and the underside is lightly browned.
Turn pancake over , cook other side for about 30 seconds.
Place the pancake on a plate and cool.
Repeat until all of the batter is used.
Stack pancakes between single layers of wax paper to prevent pancakes from sticking.
Ingredients
all-purpose flour, margarine, fresh chives, nonfat milk, egg, five-spice powder, cooking spray