Quick Chinese Pancakes

Title: Quick Chinese Pancakes
Categories: Post3
Yield: 12 servings

2 3/4 c All-purpose flour
5 1/2 c Fat-free milk
1 tb Stick margarine or butter;
-melted
1 lg Egg
1 tb Minced fresh chives
1/4 ts 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.

Recipe Source: St. Louis Post-Dispatch – 11-02-1998 By Steven Petusevsky,
Cooking Light Magazine

Formatted for MasterCook by Susan Wolfe – vwmv81a@prodigy.com

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