Chinese Pancakes No Egg Or Milk Recipes

CHINESE PANCAKES - NO EGG OR MILK

Steps:

• Sift the flour and salt into a mixing bowl, add the water and mix until they form a dough.
• Knead lightly on a floured surface and divide into 12 equal pieces.
• Roll out into circles the size of tea plates.
• Lightly brush the surface of 6 circles with the oil on one side.
• Cover each one carefully with another circle and roll out gently.
• Fry the pancakes in a dry frying -pan or griddle over a medium heat for 3 -4 minutes, turning once, until firm but not too brown.
• Cool for a few minutes then peel the pancakes apart.
• They can be made in advance and stored in an airtight container until needed.

MILK-FREE, EGG-FREE PANCAKES

Steps:

• Sift flour, sugar, baking powder, and salt together into medium mixing bowl.
• Melt 2 1/2 Tbsp margarine in frying pan until melted.
• Be sure to tip the pan side to side to coat/grease all over.
• Pour melted margarine in a small bowl, add water and egg (if you want to add egg); Mix well.
• Stir liquid mixture into the dry ingredients until it is thoroughly moistened.
• It is OK if this batter is lumpy.
• Cook the pancakes over medium-high heat on the stove-top (or 375F on electric frying pans).
• Cook pancakes until the tops are bubbly and the bottoms browned.
• Turn the pancakes over to cook other side (approximately four minutes per side).
• Serve hot with margarine, honey, brown sugar or maple syrup.
• Actual cooking time will depend on the size of the pan you are using; I have a small frying pan, so I have to do these individually. My mom has a griddle large enough to cook them all at once.