Try this Oriental Pancakes recipe, or contribute your own.
Suggest a better descriptionBeat 4 eggs in large bowl with wire whisk. Combine 1/2 cup water, 3 Tbls. cornstarch, 2 tsp. soy and 1/2 tsp. sugar; pour into eggs and beat well. Heat an 8" crepe pan over medium heat. Brush bottom of pan with 1/2 tsp. vegetable oil; reduce heat to low. Beat egg mixture; pour 1/4 cup into skillet, lifting and tipping pan from side to side to form a thin round pancake. Cook about 1-1 1/2 minute or until firm. Carefully lift with spatula and transfer to sheet of wax paper. Continue, adding 1/2 tsp. oil to pan for each pancake. Make 6 pancakes. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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