Honey Cheese Mochi Pancake Recipe
Make Honey Cheese Mochi Pancake Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Mochi Pancake Batter
Honey Cheese Filling
Toppings & Finish
Method
Mochi Pancake Batter
- 1
Mix dry ingredients
In a medium bowl, whisk together glutinous rice flour, all-purpose flour, baking powder, baking soda, granulated sugar, and salt until evenly combined.
- 2
Combine wet ingredients
In a separate bowl or large measuring cup, whisk together milk, whole milk or cream, egg, 2 tablespoons oil, and vanilla extract until smooth.
- 3
Make batter
Slowly pour the wet mixture into the dry ingredients, stirring with a rubber spatula until a smooth, slightly thick batter forms. Scrape the bowl so there are no dry pockets. The batter should be thicker than regular pancake batter because of the mochiko—aim for a thick but pourable consistency. If too thick, whisk in up to 1-2 tablespoons more milk.
- 4
Rest
Let the batter rest 10 minutes at room temperature to allow the glutinous rice flour to hydrate; this improves chewiness and texture.
Honey Cheese Filling
- 5
Soften and combine
While batter rests, place room-temperature cream cheese in a small bowl. Beat with a fork or small whisk until smooth and lump-free.
- 6
Sweeten and flavor
Stir in 3 tablespoons honey and optional powdered sugar and lemon zest until fully incorporated. Taste and adjust sweetness—mixture should be spreadable but not runny. If too stiff, stir in 1 teaspoon warm milk or cream.
- 7
Portion filling
Spoon the honey cheese into a small piping bag or zip-top bag with the corner snipped, or keep in a small bowl for spooning between pancake layers.
Cooking & Assembly
- 8
Heat pan
Heat a nonstick skillet or griddle over medium-low to medium heat. Brush a thin layer of oil or melt 1 tablespoon butter to coat the surface. The mochi pancakes cook best gently so the inside warms and the cheese filling stays soft without burning the exterior.
- 9
Cook first side
For each pancake, ladle or pour about 1/4 cup batter (for small pancakes) to 1/3 cup batter (for larger) into the pan, leaving space between pancakes. Cook undisturbed until bubbles form on the surface and edges look set, about 2–3 minutes. The batter will be thicker and take a touch longer than ordinary pancakes.
- 10
Add filling and top
Carefully spoon or pipe about 1 tablespoon of the honey cheese filling onto the center of each pancake. Then pour or spoon another 2–3 tablespoons of batter over the filling to fully enclose it, smoothing edges gently with the back of a spoon if needed. If making small pancakes, use less batter accordingly so filling stays sealed.
- 11
Cook second side
Cook for another 2–3 minutes until the bottoms are golden brown and the top pancakes show set edges. Flip gently with a thin spatula and cook an additional 1.5–2 minutes to finish. Adjust heat to prevent overbrowning; the interior should be cooked and the filling warmed but not liquid-hot.
- 12
Keep warm
Transfer cooked pancakes to a paper towel–lined plate or oven-safe dish and keep warm in a 200°F (93°C) oven while you finish the rest, or stack loosely and cover with foil.
Toppings & Serving
- 13
Finish with butter and honey
Just before serving, melt 1 tablespoon butter in the pan and briefly brush the tops of pancakes for a glossy finish (optional). Arrange pancakes on plates.
- 14
Drizzle and garnish
Drizzle 2 tablespoons honey over the stack. Add fresh berries or sliced banana and sprinkle toasted sesame seeds or chopped toasted nuts if using.
- 15
Serve
Serve warm so the honey cheese filling is soft and slightly melty. Recommend 2–3 small stuffed mochi pancakes per person as a sweet brunch portion.