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Recipe: 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
Converted by MM_Buster v2.0l.
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