Mochi Pancakes
Fluffy, chewy, and delightfully unique, these Mochi Pancakes are the perfect fusion of classic pancakes and the irresistible texture of mochi. Made with a combination of glutinous rice flour and all-purpose flour, these pancakes boast a soft, bouncy interior and a delicate golden crust. Elevated with a touch of vanilla and just the right amount of sweetness, they pair wonderfully with fresh fruit, maple syrup, or even a drizzle of sweetened condensed milk. Quick and easy to prepare in just 30 minutes, this gluten-friendly recipe is ideal for breakfast, brunch, or a sweet snack. Whether you're a pancake enthusiast or a mochi lover, these Mochi Pancakes promise a mouthwatering twist on a breakfast favorite!
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Recipe Information
Ingredients
- 120 grams glutinous rice flour (sweet rice flour)
- 60 grams all-purpose flour
- 2 teaspoons baking powder
- 2 tablespoons granulated sugar
- 0.25 teaspoon salt
- 240 milliliters milk
- 1 teaspoon vanilla extract
- 1 large egg
- 2 tablespoons unsalted butter
- 2 tablespoons oil or butter for cooking
Instructions
In a medium-sized bowl, whisk together the glutinous rice flour, all-purpose flour, baking powder, sugar, and salt.
In another bowl, beat the egg and then mix in the milk and vanilla extract until well combined.
Melt the unsalted butter in a small microwave-safe dish or on the stovetop. Allow it to cool slightly before mixing it into the wet ingredients.
Pour the wet ingredients into the dry ingredients and stir until just combined. The batter will be slightly thick and a little lumpy, which is normal for mochi pancakes.
Heat a non-stick skillet or griddle over medium heat and lightly coat it with oil or a small amount of butter.
Spoon about 1/4 cup of batter onto the skillet for each pancake. Use the back of the spoon to spread it out slightly, as the batter won’t spread much on its own.
Cook until bubbles appear on the surface of the pancakes and the edges look set, about 2-3 minutes. Carefully flip the pancakes and cook for another 1-2 minutes on the opposite side until golden brown.
Remove from the skillet and transfer to a plate. Repeat with the remaining batter, adding more oil or butter to the skillet as needed.
Serve the mochi pancakes hot with your choice of toppings such as maple syrup, fresh fruit, or sweetened condensed milk.
Nutrition Facts
Calories |
1453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.4 g | 85% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 304 mg | 101% | |
| Sodium | 1699 mg | 74% | |
| Total Carbohydrate | 185.3 g | 67% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 37.8 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 362 mg | 28% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 578 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
