Mini pancakes with mochi texture, ideal for breakfast or sweet snacking. Fluffy and chewy, ready in 25 minutes.
# What You’ll Need:
→ 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
# How-To:
01 - Whisk mochiko, all-purpose flour, granulated sugar, baking powder, and salt together in a large mixing bowl.
02 - In a separate bowl, whisk together whole milk, eggs, melted butter, and vanilla extract until uniform.
03 - Add wet ingredients to dry ingredients and gently stir until just combined, taking care not to overmix.
04 - Preheat a nonstick skillet or griddle over medium-low heat and grease lightly with butter or oil.
05 - Using a tablespoon or small scoop, drop rounds of batter onto the skillet. Cook for 1–2 minutes, until bubbles appear and edges are set.
06 - Turn each pancake bite and cook for another 1–2 minutes until golden brown and thoroughly cooked.
07 - Continue with the remaining batter, re-greasing the skillet as needed between batches.
08 - Present warm pancake bites with maple syrup, fresh fruit, or a dusting of powdered sugar as desired.
