|2¾ cup||All-purpose flour|
|5½ cup||Fat-free milk|
|1 tablespoon||Stick margarine or butter; melted|
|1 tablespoon||Minced fresh chives|
|¼ teaspoon||Five-spice 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 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 ¼ 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@...
Converted by MM_Buster v2.0l.
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