These mochi pancakes taste richer and more buttermilk-y, thanks to one key ingredient switch. Cynthia Chen McTernan explains, “Interestingly, a bit of sweet rice flour mixed with all-purpose flour results in pancakes that aren’t dense and chewy like pure mochi is,” she writes. “Instead, they’re just the slightest bit softer and more tender, with a faint milkiness I like.” SUBSCRIBE TO FOOD52 ►► [ Ссылка ]
Serves: 2
Prep time: 15 min
Cook time: 15 min
Ingredients
1/2 cup (63g) all-purpose flour
1/2 cup (70g) sweet rice flour, like Mochiko Blue Star
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg, separated
1/2 cup Greek yogurt
1/2 cup milk of your choice
2 tablespoons unsalted butter, melted and cooled, plus more for the pan and for serving
Maple syrup, for serving
FULL RECIPE ►►[ Ссылка ]
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