Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light September 1998

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Recipe Summary test

Yield:
12 pancakes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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