Five Spice Chinese Pancakes Recipes

CHINESE FIVE SPICE POWDER RECIPE

Steps:

• Toast any dry whole spices in a dry skillet, until fragrant, 2-3 minutes.
• Place all ingredients in a spice grinder (or coffee grinder) and grind until smooth.
• Smell the goodness.
• Store in a sealed, airtight spice jar -and for best flavor use within 6 months.
• Makes ¼ cup.

CHINESE FIVE SPICE

Steps:

• In a spice grinder or with a mortar and pestle, combine all ingredients (in batches if necessary); grind until mixture becomes a fine powder. Store in an airtight container for up to 6 months.

FIVE-SPICE MIX

Steps:

• Toast the whole spices in a small pan until they are aromatic and have turned a shade or two darker. Don't be tempted to skip this stage, as it really enhances the flavours.
• Tip into a spice grinder (or use a pestle and mortar), then add the ready-ground spices and dried herbs if required, and crush to a fine powder. Store in a sealed jar for up to six months.

FIVE-SPICE CHINESE PANCAKES

Steps:

• Place flour, five spice powder, and chives (optional) in a medium bowl.
• Combine milk, margarine, and egg in a separate bowl.
• Add milk mixture to the flour mixture, stirring with a whisk until blended.
• Cover and chill for an hour.
• Place an 8-inch crepe pan or nonstick skillet pan coated with cooking spray over medium-high heat until hot.
• 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.
• Place pan back on burner and 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 the pan and the underside is lightly browned.
• Turn pancake over, cook other side for about 30 seconds.
• 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.

HOW TO MAKE FIVE-SPICE POWDER

Steps:

• Gather the ingredients.
• In a dry skillet or wok, toast the Sichuan peppercorns by shaking the pan over low to medium heat until the aroma of the peppercorns is released. This will take around 3 minutes.
• Grind the toasted peppercorns and the star anise in a blender, pepper mill, or spice grinder .
• Pass the blended seasonings through a fine-mesh strainer so you are left with an even consistency.
• Mix in the ground cloves, ground cinnamon, and ground fennel seeds.
• Place the mixture back into the blender, mill, or spice grinder and grind the spices until very fine.
• Store in an airtight container and keep in a dark, cool space until use.