Cynthia Chen McTernan’s Buttermilk Mochi Pancakes Recipe on Food52
"These pancakes will taste richer, more buttermilk-y, and more complete in any side-by-side taste test—all thanks to one little ingredient switcheroo. Despite what you might expect from the mochi in the name, 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.” Adapted slightly ..."
INGREDIENTS
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1/2 cup (63g) all-purpose flour
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1/2 cup (70g) sweet rice flour, like Mochiko Blue Star
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1 tablespoon sugar
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1 large egg, separated
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1/2 cup Greek yogurt
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1/2 cup milk of your choice
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2 tablespoons unsalted butter, melted and cooled, plus more for the pan and for serving
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Maple syrup, for serving
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