"Mochi Pancakes Recipe with Step by Step Pictures. Soft and slightly chewy pancakes made using glutinous rice flour."
Mochi pancakes are made using a mixture of plain flour and glutinous rice flour. My kids loved these pancakes. So try it for yourselves to try it.
Similar Recipes
- Glutinous Rice Flour Doughnuts
- Butter Mochi
- Glutinous Rice Flour Pancakes
- Kanom Krok
- Sweet Bean Mochi
- Mochi Ice Cream
How to Make Mochi Pancakes Recipe
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Mix flour, rice flour, baking powder, milk, egg, butter, salt and vanilla in a bowl to a smooth batter except maple syrup.
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Heat a nonstick pan. Pour ladleful of batter in and cook for few seconds till bubbles appear on the top of pancakes.
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Flip over and cook for few seconds.
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Serve with maple syrup or honey.
How to Cook Perfect Mochi Pancakes
- use nonstick pan for making pancakes for best results.
- Add melted butter or oil into the pancake batter for perfect texture.
- You can melt some butter in the cast iron pan before making pancakes for best result.
- For nonstick pan you don't need to add any oil or butter.
- Make sure the pan is not super hot. It has to be always on medium high heat for perfect colour.
- Once the batter is poured into the pan, don't spread the pancake. Just add ladleful of batter in and leave it cook.
- Flip the pancakes only when you see bubbles appear on top.
- Adding extra baking powder makes pancakes fluffy.
- Thick batter makes fluffy pancakes. So add milk accordingly.
TIPS
- Pancake batter can be made few hours in advance.
- Cooked pancakes store well in fridge and freezer.
- Pancakes are best served with maple syrup and honey or any fruit preserves.
SERVING SUGGESTIONS
You can serve pancakes with
STORAGE & MEAL PREP
Cooked pancakes can be stored in fridge for 4 to 5 days. You can store cooked pancakes in freezer for upto a month. Warm them in microwave for few seconds.
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📖 Recipe Card
Mochi Pancakes Recipe
Ingredients
- ½ cup All Purpose Flour / Maida
- ½ cup Glutinous Rice Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- 1 tablespoon Sugar
- 1 Egg
- ¼ cup Milk
- 1 teaspoon Vanilla Extract
- 1 tablespoon Melted Butter or Oil
- Maple Syrup or Honey for serving
Instructions
- Mix all the ingredients in a bowl to a smooth batter except maple syrup.
- Heat a nonstick pan. Pour ladleful of batter in and cook for few seconds till bubbles appear on the top of pancakes.
- Flip over and cook for few seconds.
- Serve with maple syrup or honey.
Notes
- Pancake batter can be made few hours in advance.
- Cooked pancakes store well in fridge and freezer.
- Pancakes are best served with maple syrup and honey or any fruit preserves.
SERVING SUGGESTIONS
You can serve pancakes withSTORAGE & MEAL PREP
Cooked pancakes can be stored in fridge for 4 to 5 days. You can store cooked pancakes in freezer for upto a month. Warm them in microwave for few seconds.Nutrition
Pictorial:
1)Take plain flour in a bowl.
2)Add in glutinous rice flour.
3)Add in baking powder.
4)Add in salt.
5)Mix well
6)Add in egg
7)Add in milk
8)Add vanilla
9)Add in sugar
10)Add little oil or melted butter.
11)Mix well
12)take a ladleful of batter
13)Pour ladleful of batter in
14)Cook on medium high heat till bubbles form on top.
15)Flip over and cook
16)Serve
Jamie Hilly
Hi .Thank you for sharing your recipe. I love it!! Apparently I don't have baking powder at home, so I substitute it with lemon juice and baking soda. I love the chewiness and its so good!!!