Recipe - Quick Chinese Pancakes

2 Three fourths cup Allpurpose flour
5 One half cup Fatfree milk
1 tablespoon Stick margarine or butter;
melted
1 lg Egg
1 tablespoon Minced fresh chives
One fourth teaspoon Fivespice 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
fivespice powder. Cover; refrigerate for 1 hour. Place an 8inch crepe pan
or nonstick skillet coated with cooking spray over mediumhigh heat until
hot. Remove pan from heat; pour a scant One fourth 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 PostDispatch 11021998 By Steven Petusevsky,
Cooking Light Magazine

Formatted for MasterCook by Susan Wolfe vwmv81a@prodigy.com

Converted by MM_Buster v2.0l.