This sweet and chewy pancake is golden brown on the outside and soft on the inside. A little amount of glutinous best rice flour lends it the right amount of chew. Naturally dairy-free and gluten-free, these cookies can be easily made. Breakfast that is easy and delicious is fresh fruit, maple syrup, and whipped cream!
You probably already know how delicious mochi pancakes are. It’s easy to make these mochi pancakes at home. They feature Japanese sweet rice flour, which provides a chewy texture. I can keep the rest of these pancakes frozen for busy mornings when I make them on the weekend. No need to buy mochi pancake mixes when you can make this recipe yourself!
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Mochi Pancakes Component
A mochi pancake is made with mochi flour, which is similar to glutinous rice flour. This flour cooks sticky when cooked. The flour in this pancake contributes to its chewiness, making it so good. Using just glutinous rice flour, however, would make the pancakes too dense and chewy, which is not quite what makes a good pancake. Using this flour in combination with regular rice flour gives the pancakes a perfect balance in texture.
While I have seen versions of this recipe that use regular wheat flour along with glutinous rice flour, I am intrigued by the idea of making them gluten-free by using rice flour instead.
Do I Need To Grease The Pan To Cook My Pancakes?
Cooking pancakes in a good nonstick pan might let you make them without sticking. Your pancakes will be uniform in color and the top will be smooth. Non-stick cooking spray can also be used, which will result in a top like the one shown in the photo below, or butter (the one shown on the right).
Are Mochi Pancakes Gluten Free?
Even though it is called glutinous rice flour, mochiko flour is gluten-free. This term refers to the chewy texture of the flour when cooked. All mochiko flour can be substituted for all-purpose flour if you wish to make these pancakes gluten-free.
Can I Use Regular Rice Flour?
The pancakes you make with mochi require glutinous rice flour or sweet rice flour. This is because normal rice flour isn’t as starchy.
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Can You Make The Batter Ahead Of Time?
You’re right. Preparing and serving this dish at the beginning of the week is a great idea. Prepare the batter and store it in a ziptop bag or an airtight container in the cheap refrigerator for 2-3 days. Once ready to cook, pull out the batter already prepared.
Can I Freeze Mochi Pancakes?
It is true that most types of pancakes can be frozen. Make sure the pancakes are cool before placing them in a freezer zip-top bag. The best results will be obtained within 3 months! They can be heated in increments of 20 seconds in the best microwave.
- 2 Eggs
- ¼ tsp Salt
- 1/4 cup Sugar
- 2 tbsp Olive Oil
- 1 cup Plain flour
- ½ tsp Baking Soda
- 2 tsp Baking powder
- 1¼ – 1½ cup Soy milk
- 1 cup Glutinous rice flour
- In a large mixing bowl, combine dry ingredients (flour, mochiko flour, sugar, baking powder, and salt). Combine well and set aside.
- Milk, eggs, butter, and vanilla extract should be added to another bowl. Stir well to combine.
- Whisk the wet and dry ingredients together until they are well blended. You should have a slightly thicker batter than you would normally expect. The pancake mixture can be thinned by adding a little more milk.
- Pancake batter is poured into a greased pan and cooked over medium heat until desired size is achieved. The batter needs to be cooked until bubbles start to appear on top (about 2-3 minutes). Once the pancakes have been turned, cook the other side for another 2-3 minutes, until golden brown.
- Add syrup, whipped cream, fruits, etc. to these to enhance their flavor.
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Nutrition Information:Yield: 2 Pancake
Amount Per Serving: Calories: 225Total Fat: 6gSaturated Fat: 1gTrans Fat: 1gCholesterol: 41mgSodium: 183mgCarbohydrates: 36gFiber: 1gSugar: 7gProtein: 6g