Honey Cheese Mochi Pancake Recipe

Combine dry ingredients

In a medium bowl whisk together 1 cup glutinous rice flour, 1/4 cup all-purpose flour, 1 tsp baking powder, 1/4 tsp salt, and 2 tbs granulated sugar until evenly distributed.

Mix wet ingredients

In a separate bowl whisk 1 1/4 cups milk, 1 large egg, 2 tbs melted unsalted butter and 1 tsp vanilla extract until smooth.

Make batter

Pour the wet mixture into the dry ingredients. Whisk until no large lumps remain and the batter is smooth and slightly thick (it should be thicker than ordinary pancake batter due to the glutinous rice flour). If too thick to pour, add up to 2 tbs additional milk to reach a spoonable consistency.

Soften and blend cheeses

In a small bowl, beat 4 oz softened cream cheese with 2 tbs ricotta (if using) until creamy and lump-free. Stir in 1 tbs powdered sugar and 1/2 tsp lemon zest until smooth. Transfer filling to a piping bag or small resealable bag and refrigerate briefly while you heat the pan so it firms slightly but remains pipeable.

Heat pan

Place a nonstick skillet or griddle over medium-low heat. Add 1 tbs oil and swirl to coat. Lowering heat is important so the mochi pancakes cook through without burning.

Cook pancakes

For each pancake, ladle or spoon about 3 to 4 tbs of batter onto the skillet to form small 3- to 4-inch rounds. Cook for 3–4 minutes until bubbles appear on the surface and the edges look set and slightly translucent. Flip gently and cook the second side 2–3 minutes until lightly golden and cooked through. Reduce heat if they brown too quickly.

Add cheese filling

After flipping and with about 1 minute left of cooking, pipe a small dollop (about 1 tbs) of the cream cheese mixture onto half of each pancake. Fold the pancake in half over the filling and press edges together gently to enclose (the mochi pancake is pliable and will seal). Cook folded pancakes 30–60 seconds per side to warm the filling and seal the seam.

Keep warm

Transfer finished pancakes to a warm plate and loosely tent with foil while you cook remaining batter. Lightly re-oil the pan between batches if needed.

Make honey butter

In a small saucepan or heatproof bowl, melt 2 tbs unsalted butter over low heat. Stir in 3 tbs honey and 1/8 tsp salt until combined and slightly warmed. Remove from heat. Stir in 1 tsp toasted sesame seeds if using.

Assemble

Arrange 2–3 mochi pancakes (depending on size) on each plate. Drizzle each stack with 1–1.5 tbs of the warm honey butter. Dust lightly with 1 tsp powdered sugar if desired and garnish with 1/2 cup fresh berries or sliced banana.