Oriental pancakes

1 Servings

Ingredients

Quantity Ingredient
See below

Directions

Beat 4 eggs in large bowl with wire whisk. Combine ½ cup water, 3 Tbls. cornstarch, 2 tsp. soy and ½ tsp. sugar; pour into eggs and beat well. Heat an 8" crepe pan over medium heat. Brush bottom of pan with ½ tsp. vegetable oil; reduce heat to low. Beat egg mixture; pour ¼ cup into skillet, lifting and tipping pan from side to side to form a thin round pancake. Cook about 1-1½ minute or until firm. Carefully lift with spatula and transfer to sheet of wax paper.

Continue, adding ½ tsp. oil to pan for each pancake. Make 6 pancakes.

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