Japanese Mochi Pancake Bites (Print)
Chewy, fluffy mini pancakes with a mochi base, perfect for a sweet snack or morning treat.
# Components:
→ Dry Ingredients
01 - 1 cup mochiko sweet rice flour
02 - 1/2 cup all-purpose flour
03 - 1/4 cup granulated sugar
04 - 1 1/2 teaspoons baking powder
05 - 1/4 teaspoon salt
→ Wet Ingredients
06 - 2/3 cup whole milk
07 - 2 large eggs
08 - 2 tablespoons unsalted butter, melted
09 - 1 teaspoon vanilla extract
→ Optional Toppings
10 - Maple syrup, for serving
11 - Fresh fruit, for serving
12 - Powdered sugar, for dusting
# Directions:
01 - In a large mixing bowl, whisk together mochiko, all-purpose flour, granulated sugar, baking powder, and salt until thoroughly blended.
02 - In a separate bowl, whisk the whole milk, eggs, melted butter, and vanilla extract until fully incorporated.
03 - Pour the wet mixture into the dry ingredients and gently stir until just combined, being careful not to overmix.
04 - Preheat a nonstick skillet or griddle over medium-low heat and lightly grease with butter or oil.
05 - Using a tablespoon or small scoop, drop dollops of batter onto the skillet to form small rounds.
06 - Cook for 1 to 2 minutes until bubbles appear on the surface and the edges look set. Flip gently using a spatula and cook for an additional 1 to 2 minutes until golden and cooked through.
07 - Repeat with remaining batter, greasing the skillet as needed between batches.
08 - Serve the pancake bites warm and accompany with maple syrup, fresh fruit, or a light dusting of powdered sugar.
# Expert Advice:
01 -
- Unique fusion of chewy mochi and fluffy pancakes
- Quick and easy for breakfast or snacks
02 -
- Use gluten-free flour in place of all-purpose for a gluten-free version
- Serve immediately for best chewy texture
03 -
- Add mini chocolate chips or matcha powder for fun variations
- Grease the skillet between batches for easy flipping