Quick Chinese Pancakes
Author: Steven Petusevsky, Cooking Light Magazine
  • 2 3/4 Cups all-purpose flour
  • 5 1/2 Cups fat-free milk
  • 1 Tablespoon stick butter; melted
  • 1 large egg
  • 1 Tablespoon minced fresh chives
  • 1/4 teaspoon five-spice powder
  • nonstick cooking spray
  1. Place the flour in a medium bowl. Combine milk, butter and egg; add to flour, stirring with a whisk until blended. Stir in fresh chives and five-spice powder. Cover; refrigerate for 1 hour.
  2. 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.
  3. 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.
  4. 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.
  5. Yields 12 pancakes.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/quick-chinese-pancakes/8156/