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 ►► https://f52.co/2HN7Dp8Serves: 2 Prep time: 15 min Cook time: 15 minIngredients1/2 cup (63g) all-purpose flour1/2 cup (70g) sweet rice flour, like Mochiko Blue Star1 tablespoon sugar1 teaspoon baking powder1/2 teaspoon baking soda1/4 teaspoon salt1 large egg, separated1/2 cup Greek yogurt1/2 cup milk of your choice2 tablespoons unsalted butter, melted and cooled, plus more for the pan and for servingMaple syrup, for servingFULL RECIPE ►►https://f52.co/2NCimFWCONNECT WITH FOOD52Web: https://food52.comFacebook: https://www.facebook.com/food52Instagram: https://www.instagram.com/Food52Pinterest: https://www.pinterest.com/food52Twitter: https://twitter.com/Food52Food52 newsletter: https://f52.co/newsletterABOUT FOOD52As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
