This was my first time making any thin pancake or crepe, and was impressed with how easy it was. I made this with white wheat flour and omitted the chives. I also let the batter sit overnight. If you're like me and tend to double the seasoning for everything, hold back on the 5 spice powder, it's easy to overdo. Also, be sure to let them cook fully before flipping, it may take slightly longer than stated. Next time I'll double the batch and freeze some to simplify prep next time.
Quick Chinese Pancakes
- 1 1/4 cups all-purpose flour
- 1 1/2 cups fat-free milk
- 1 tablespoon stick margarine or butter, melted
- 1 large egg
- 1 tablespoon minced fresh chives
- 1/4 teaspoon five-spice powder
- Cooking spray
- Lightly spoon flour into dry measuring cups, and level with a knife. Place the flour in a medium bowl. Combine milk, margarine, and egg; add milk mixture to flour, stirring with a whisk until blended. Stir in fresh chives and five-spice powder. Cover and chill 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, and pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so 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, and cool. Repeat the procedure until all of the batter is used. Stack the pancakes between single layers of wax paper or paper towels to prevent pancakes from sticking.
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