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Mochi Pancake

Gives your pancakes a slightly chewy texture with out losing out on the classic flavors of a pancake.

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Equipment List

  • 10" non-stick skillet
  • Spatula
  • Bowl-q:2
  • Whisk


  • 1\2 c flour
    - all-purpose
  • 1\2 c mochiko flour
    - found in Asian aisle in grocery store
  • 1\4 c sugar
    - granulated
  • 2 tsp baking powder
  • 1\4 tsp salt
  • 1 1\4 c milk
  • 2 eggs
  • 2 T butter
    - melted
  • 1 1\2 tsp vanilla extract

Preparation Instructions

  • Combine dry ingredients - flour, mochiko flour, sugar, baking powder, and salt in a large mixing bowl. Whisk together and set aside.
  • In another bowl combine milk, eggs, butter, and vanilla extract. Whisk untill well combined.
  • Add wet ingredients to dry ingredients. Whisk together.
  • If you prefer thinner pancakes add a little more milk to mixture.
  • Rest mixture in the refrigerator for 20 minutes before cooking.

Cooking Instructions

  • Preheat to 284°F
  • Add 1/2 c mochi pancake batter to the skillet
  • Flip ingredients
  • Remove from heat.

Finishing Instructions

  • Serve with syrup, whipped cream and fresh fruits.