Easy Japanese Mochi Pancakes
User Reviews
5
Easy Japanese Mochi Pancakes
Description
Japanese Mochi Pancakes feature a blend of glutinous rice flour and all-purpose flour that yields a pancake with a characteristically chewy texture, more dense and elastic compared to regular pancakes. The batter is sweetened with sugar, flavored with vanilla, and balanced with salt and baking powder to achieve lightness alongside the chewy mochi effect. Cooking on a greased, medium-heat pan allows these pancakes to develop golden edges while remaining tender inside. Bubbles forming on the surface indicate readiness to flip, ensuring even cooking without toughness.
These pancakes are best served hot with maple syrup, honey, or fresh fruit, offering a dessert-like or sweet breakfast option with a distinctive Asian twist. Their texture stands out for those looking for a different pancake experience.
Ingredients
- 2 teaspoon vegetable oil or any neutral oil to grease the pan
Pancake Batter
- ½ cup glutinous rice flour must be glutinous kind (not just "rice flour")
- ½ cup all-purpose flour or gluten-free baking flour
- 1 tablespoon granulated sugar white
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 large egg
- ¾ cup milk or plain oat milk, almond milk, soy milk or macadamia nut milk for dairy-free
- 2 tablespoon vegetable oil or any neutral oil
- 1 teaspoon vanilla extract
Instructions
- In a large mixing bowl, whisk together glutinous rice flour, all-purpose flour, sugar, salt and baking powder.
- Then add in egg, milk of choice, vegetable oil, and vanilla extract and mix until just combined. Do not over mix.
- Evenly grease a large non-stick pan with vegetable oil using a clean paper towel. Heat the pan on medium heat.
- Pour ⅓ cup or 80 ml of the pancake batter into the center of the pan and let it naturally spread into a 4 to 5 inch wide circle. Do not tilt the pan.
- Cook the pancake on the first side for 3-4 minutes or until bubbles form all over the pancake and the bottom is golden brown.
- Then use a large spatula to flip it over and cook the other side for 2 minutes until golden brown or a toothpick inserted in the middle comes out clean. Repeat until you've finished the batter and adjusting the heat as needed.
- Serve hot with maple syrup, honey, fresh fruit or more (see above blog post for more topping ideas).
Nutrition Information
Show DetailsNutrition Facts
Serving: 5small pancakes
Amount Per Serving
Calories 154 kcal
% Daily Value*
| Calories | 154kcal | 8% |
| Carbohydrates | 27g | 9% |
| Protein | 5g | 10% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 42mg | 14% |
| Sodium | 346mg | 14% |
| Potassium | 97mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 114IU | 2% |
| Calcium | 102mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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