Mochi Pancakes
User Reviews
5
18 reviews
Excellent
Mochi Pancakes
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Mochi Pancakes combine glutinous rice flour and all-purpose flour to create chewy, soft pancakes with a slight sweetness. Flavored with vanilla and lightly sweetened, these pancakes have a unique texture that distinguishes them from traditional pancakes, making them an interesting twist for breakfast or brunch.
Description
These pancakes use a blend of glutinous rice flour and all-purpose flour along with sugar, baking powder, salt, milk, eggs, melted butter, and vanilla. The batter is mixed until smooth without lumps, with option to adjust thickness by adding milk. Cooking on medium heat develops golden surfaces with characteristic bubbles before flipping, resulting in pancakes that are tender with a slight chew from the mochi flour.
The chewy texture differs from standard pancakes, offering more bite while remaining soft. These pancakes pair well with fresh fruit, whipped cream, syrup, or lemon juice and sugar. Reheating them gently in a frying pan can revive their texture if saved as leftovers.
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Ingredients
- 1 cup glutinous rice flour sifted
- 1 cup all-purpose flour sifted
- ¼ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 ¼ cup milk room temperature
- 2 egg beaten, at room temperature
- 2 tablespoons butter melted
- 1 ½ teaspoons vanilla extract
Instructions
- In a large mixing bowl add the glutinous rice flour, all-purpose flour, granulated sugar, baking powder, and salt. Mix ingredients together.
- In another mixing bowl, combine the milk, eggs, butter, and vanilla extract. Whisk well together until combined.
- Pour the wet ingredients into the dry ingredients. Whisk the combined mixture until there are no lumps. If you prefer to make your pancakes thinner than the consistency you have after mixing, just add a bit of more milk. This will thin out the mixture.
- Grease a pan and heat on medium heat. Scoop out the batter and place on pan. I use a ¼ cup (50 grams, 1.76 ounces) of mixture for each pancake. Cook the batter until you begin to see bubbles form on the top. This should take about 2-3 minutes. Once you see bubbles, flip the pancake and cook for another 2-3 minutes. Repeat until you have cooked all the batter.
Notes
- Potato or tapioca starch can substitute for glutinous rice flour if unavailable.
- Best served immediately while hot to enjoy the characteristic texture and flavor.
- Delicious with toppings like fresh fruit, whipped cream, maple syrup, or a sprinkle of lemon juice and sugar.
- Leftovers can be reheated gently in a frying pan to restore warmth and texture.
Genuine Reviews
User Reviews
Overall Rating
5
18 reviews
Excellent
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