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Suggest a better descriptionPlace 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 five-spice powder. Cover; refrigerate 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; pour a scant 1/4 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 Post-Dispatch - 11-02-1998 By Steven Petusevsky, Cooking Light Magazine Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com
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Serving Size: 1 Serving (138g) | ||
Recipe Makes: 12 | ||
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Calories: 161 | ||
Calories from Fat: 25 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.8g | 4 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 19.7mg | 6 % | |
Sodium 445.1mg | 15 % | |
Potassium 212.7mg | 6 % | |
Total Carbohydrate 26.3g | 8 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 25.5g | ||
Protein 6.9g | 10 % | |
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. |
Calories per serving: 161
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