Prep Time:
15 minutes
Cook Time:
5 minutes
Serves:
4 Servings
About the Recipe
Sweet rice flour (I use Bob’s Red Mill) for these mochi pancakes means they are gluten-free. They’re also scrumptious. A little crispy on the outside, a little chewy on the inside. We’ve yet to have a guest who doesn’t love them.
Ingredients
6 tbsp unsalted butter, melted
½ cup granulated sugar
2 eggs
1 cup whole milk
1 tsp vanilla extract
¼ cup lemon juice
Zest of 1 lemon
¼ tsp salt
1 ½ cups sweet rice flour
1 tsp baking powder
½ cup blueberries (or more!)
Preparation
Combine all the ingredients into a large bowl. Whisk together until a uniform, thick batter forms.
Heat a little bit of butter on a griddle set to 375-400 (one of my griddles seems to need a bit more heat than the other).
Spoon about 1/3 of a cup of batter per pancake, trying to distribute the blueberries fairly.
Cook the pancake for about 2-3 minutes until small bubbles start to appear. Flip the pancake, and cook for another 1-2 minutes.
Transfer the pancakes onto warmed plates. Sprinkle with powdered sugar if you feel like getting fancy,…