Fivespicechinesepancakes Recipes

CHINESE FIVE-SPICE GINGER CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan and line it with parchment paper.
• Mix flour, ginger, baking powder, orange zest, baking powder, five-spice, and salt together.
• Mix applesauce and tea together in a separate bowl.
• Beat eggs with 1/2 cup plus 2 tablespoons sugar in a large bowl with an electric mixer until very fluffy and light. Pour in oil gradually and beat on medium speed until combined. Alternate adding the flour and applesauce mixtures, mixing just until combined. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes.
• Remove from the oven and let cool for 30 minutes. Place a wire rack over the cake pan and flip to release cake onto the rack. Let cool completely, at least 45 minutes.
• Cut parchment paper into any shapes you like to act as stencils. Brush lightly with water and stick them over the surface of the cake. Gently sprinkle turmeric around the shapes. Carefully lift up stencils.

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 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.