Five-Spice Chinese Pancakes

1. 1

   Place flour, five spice powder, and chives (optional) in a medium bowl.

2. 2

   Combine milk, margarine, and egg in a separate bowl.

3. 3

   Add milk mixture to the flour mixture, stirring with a whisk until blended.

4. 4

   Cover and chill for an hour.

5. 5

   Place an 8-inch crepe pan or nonstick skillet pan coated with cooking spray over medium-high heat until hot.

6. 6

   Remove pan from heat and pour scant 1/4 cup of batter into pan; quickly tilt pan in all directions so batter covers the bottom of pan.

7. 7

   Place pan back on burner and cook about 1 minute.

8. 8

   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 the pan and the underside is lightly browned.

9. 9

   Turn pancake over, cook other side for about 30 seconds.

10. 10

    Place the pancake on a plate and cool. Repeat until all of the batter is used. Stack pancakes between single layers of wax paper to prevent pancakes from sticking.

* Per serving · 4 servings · Values may vary.

No additional tips available.