How to Make Mochiko Pancakes

Mochiko flour resembles traditional white flour.

Mochiko is the Japanese word for sweet rice flour. In both Japanese and American cooking, that sweet rice flour is a versatile ingredient for baking and cooking, whether the end result is a breaded piece of chicken, or a fluffy cookie or cake. Mochiko flour may be substituted for traditional white flours -- being gluten-free, it makes an ideal substitute, indeed -- and the end result is an extra hint of sweetness and a slight, yielding texture. Does this Spark an idea?

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½ cup Mochiko flour
4 tbsp. sour cream or softened cream cheese
1 tbsp. plus 1 tsp. powdered sugar
½ cup sliced, fresh strawberries
2 tbsp. salted butter
1 tsp. baking soda
½ cup milk
½ tsp. salt
4 eggs
Small bowl
Electric skillet or stove-top griddle
Medium-sized batter bowl or measuring cup
Spoon
Whisk
Spatula
Small spoon
Sifter

Instructions

- 1
  
  Combine sour cream, 1 tsp. powdered sugar and fruit in a small bowl and mix thoroughly.
- 2
  
  Crack open the eggs into a medium-sized bowl and beat vigorously with a whisk until the yolks and whites are combined.
- 3
  
  Add Mochiko flour and baking soda and continue to beat until a smooth batter results. Slowly add the milk and salt until completely incorporated.
- 4
  
  Preheat your electric skillet (350 to 375 degrees Farenheit) or stove-top griddle (medium heat) and melt butter, ensuring you coat the entire surface.
- 5
  
  Pour the batter onto the skillet in softball-sized circles and cook for 1 to 2 minutes or until the sides of the pancake begin to bubble and solidify.
- 6
  
  Turn each pancake with a spatula and cook on the opposite side for about 1 to 2 minutes more until the pancake is cooked through. Both sides of the pancake should be golden brown.
- 7
  
  Stack two or three warm pancakes and add a generous dollop of the sour cream mixture on top.
- 8
  
  Sift about 2 tbsp. powdered sugar on top of the stacked pancakes and serve.

Tips & Warnings

Mochiko flour is ideal for gluten-free diets.
You can freeze Mochiko flour for up to 12 months.
As a variation, add two mashed bananas into the pancake batter and incorporate sliced bananas dipped in lemon juice -- instead of strawberries -- to the sour cream mixture.

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