MOCHI PANCAKES Recipe

Dry ingredients

In a large mixing bowl, whisk together 1 cup sweet rice flour (mochiko), 1 cup all-purpose flour, 2 tsp baking powder, 3 tbs granulated sugar, and 1 tsp fine sea salt until evenly combined.

Wet ingredients

In a separate bowl, whisk 1 1/4 cups milk with 2 large eggs, 3 tbs melted and cooled unsalted butter, and 1 tsp vanilla extract until smooth. If you prefer a thinner batter, replace 1/4 cup of the milk with buttermilk or add the optional 1/4 cup milk.

Make the batter by pouring the wet ingredients into the dry. Stir gently with a silicone spatula or whisk until just combined. The batter should be thicker than American pancake batter but pourable; it will be slightly elastic from the mochiko. Avoid overmixing — some small lumps are fine.

If the batter seems too thick (resists dropping from a spoon), thin with milk 1 tablespoon at a time to reach desired consistency. Conversely, if it's too thin, add up to 1-2 tablespoons more mochiko or all-purpose flour.

Let the batter rest for 10 minutes at room temperature. Resting hydrates the rice flour and improves texture.

Preheat pan

Heat a large nonstick skillet or griddle over medium-low to medium heat (about 300–325°F / 150–160°C). Brush the surface lightly with neutral oil or butter (about 1 tsp per 8-inch area) or use nonstick spray. A lower cooking temperature prevents the outside from browning too quickly while the interior cooks and the mochi softens.

Portion batter

Use a 1/4-cup scoop or ladle to pour batter onto the hot griddle for each pancake. For uniform pancakes, wipe the bottom of the scoop between pancakes. If using mix-ins (fresh berries or banana slices), gently press 3–5 berries or a couple banana slices into the top of each pancake immediately after pouring.

Cook first side

Cook the pancakes 3–4 minutes on the first side, or until the edges look set and small bubbles form and hold on the surface. Because mochiko yields a chewier interior, the surface may remain slightly glossy; look for golden edges and underside. If the underside is browning too quickly, lower the heat.

Flip and finish

Carefully flip each pancake and cook another 2–3 minutes on the second side, until golden and cooked through. Press lightly with a spatula to ensure even contact with the pan. If pancakes are thick and still undercooked in the center, cover the pan with a lid for 1–2 minutes to trap heat and finish cooking.

Transfer cooked pancakes to a warm plate and tent loosely with foil while you finish the rest. Reapply a little oil or butter to the pan as needed (about 1 tsp) between batches.

Serve

Stack pancakes and finish with your choice of toppings: maple syrup, a dusting of powdered sugar, fresh berries or banana slices, and a sprinkle of toasted sesame seeds if desired. Serve immediately while warm.