Mochi Buttermilk Pancakes
Ready in 7 steps, approx 20 minutes
Makes 8-10 pancakes
Spoons Rating
Dietary Tags
Tips
Add all of your liquid ingredients into a measuring cup (starting with milk, then the oil, and egg) to save dishes!
What is a neutral oil? Canola oil, vegetable oil, or even avocado oil are “neutral” oils. They have a less strong flavor and tend to not get as smoky when the pan gets hot!
Ingredients
- 2 cups sweet rice flour, like Mochiko Blue Star
- 2 tablespoons sugar
- 3 teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs
- 1 cup milk of your choice
- 4 tablespoons oil (vegetable or canola oil works best, but you could use any neutral oil or butter.)
Kitchen Tools Needed: Pan, mixing bowl, measuring cup, measuring spoons, spatula, and whisk.
Preparation
- In a medium bowl, use a whisk to mix together all of the dry ingredients:
- 2 cups sweet rice flour
- 2 tablespoons sugar
- 3 teaspoons baking powder
- ½ tsp salt
- Add all of the liquid ingredients, and use the same whisk to stir everything together, until you can’t see any more dry ingredients:
- 1 cup milk
- 2 large eggs
- 4 tablespoons of neutral oil
- Heat a 10-inch or 12-inch cast-iron or nonstick skillet over medium heat until a drop of water sizzles when it hits the pan.
- Add ½ tablespoon of butter or neutral oil to the pan.
- Use a measuring cup to drop ¼ cup of batter onto the pan.
- When the edges of the pancake look dry and bubbles begin to appear in the center, about 2 to 3 minutes, flip it over and cook on the other side until lightly golden, 1 to 2 more minutes.
- Remove and place on a plate; repeat with the remaining batter.
Comments