lightly, add sugar and beat finely. Blend in flour, five-spice powder
and coconut or vegetable oil. Add enough water to form a batter of
medium to thin consistency. Stand for at least 5 hours. Stir in very
little more water before cooking. Beat for 3 minutes.
Heat a 15cm
(6 inch) waffle pan, oil slightly and pour in enough batter to make a
12-15cm (5-6 inch) pancake. Cook over high heat until cakes are golden
brown, turning once. Serve hot with butter or cold with honey or jam.