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Five-Spice Chinese Pancakes

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“The addition of five spice powder to the batter is what makes these Chinese pancakes special. I use these with my Mu Shu Chicken (Or Pork) *Note: The dough needs to chill for an hour prior to making the pancakes. The pancakes do not keep well left-over, but are delicious freshly made!”
1hr 20mins
12 pancakes, approx.

Ingredients Nutrition


  1. Place flour, five spice powder, and chives (optional) in a medium bowl.
  2. Combine milk, margarine, and egg in a separate bowl.
  3. Add milk mixture to the flour mixture, stirring with a whisk until blended.
  4. Cover and chill for an hour.
  5. Place an 8-inch crepe pan or nonstick skillet pan coated with cooking spray over medium-high heat until hot.
  6. 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.
  7. Place pan back on burner and cook about 1 minute.
  8. 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.
  9. Turn pancake over, cook other side for about 30 seconds.
  10. 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.

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