Tag Archives: pancakes

Mochi Pancakes

29 Dec

On Christmas Eve morning I wanted to make some buckwheat pancakes but didn’t have the buckwheat flour at hand so I found something new, a pancake made from rice flour. I found the recipe on Serious Eats. I had never made pancakes from rice flour before, nor from glutinous rice flour at that. If any recipe calls for sweet rice flour or glutinous rice flour I usually associate it with mochi. Most people in the US are familiar with the Japanese version of the mochi of sweet rice balls with sweet filling. My grandma used to make mochis with peanuts and sugar, ahh so yummy! There’s even a Hawaiian version of mochi desserts that is usually just the sweet rice flour mixed with some sweet syrup or juice.

Alas, I digress… so back to making mochi pancakes, the reason I call them mochi pancakes is because when you bite into one you get a denser pancake, one that reminds me of the Hawaiian version of mochi. Except it has a pancakes taste probably from the vanilla.

Ingredients

  • 1 cup white rice flour
  • 1/2 cup cornstarch
  • 1/2 cup sweet rice flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon xanthan gum
  • 2 large eggs or egg substitute (EnerG Replacer)
  • 1.5 cup soymilk (separate 1 cup, 1/2 cup)
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract

In a medium bowl, whisk together flours, sugar, baking powder, salt, and xanthan gum. Prepare the EnerG Replacer as instructed on the box. In a small bowl, whisk together 1 cup soy milk, vegetable oil, vanilla extract and add the egg replacement. Pour the wet ingredients over the flour mixture and whisk until smooth. Your batter should not be a little runny. If it is not, add another 1/4-1/2 cup of milk to think it out.

Lightly oil a non-stick pan. Heat pan over medium-high heat. Pour batter onto pan to about 3 inch diameter.

Cook for approximately 3 minutes. Flip pancakes when bubbles appear all over the surface of the pancake and begin to pop. The pancake should begin to look almost dry. Flip and cook another 1-1 1/2 minutes.

 

Mantou loved them, he ate about 2.5 of these all by himself and asked for more, more, more!

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Buckwheat Pancakes

6 Nov

That extra hour that we got when we change our clocks back this morning is marvelous! It also helps that the sun came out as well, considering yesterday was grey, cold and rainy. Even Mantou woke up with a lot of spunk. He was jumping all over the house (our poor downstairs neighbors already dislike us). So for breakfast to keep the mood right, I decided to make some buckwheat pancakes from scratch. I even ground up my own buckwheat flour, in a coffee grinder no less.

I found the buckwheat pancake recipe from Fitter than Choc but I didn’t add the blueberries. I just made them plain. They were quite delicious and I will love to make them again. Even the amount was perfect.

Ingredients 

  • Egg replacer for 2 eggs
  • 1 1/2 cup soy milk (I used sweetened)
  • 2 tbsp vegetable oil
  • 3 tbsp maple syrup
  • 1/4 cup  applesauce
  • 3/4 cup buckwheat flour
  • 1/2 cup brown rice
  • 2 tsp baking powder
  • 1 tsp cinnamon

Directions

In a medium-size bowl, prepare the egg replacer according to the instructions. When that is mixed well add the milk, oil, and maple syrup. Mix together then add the applesauce.

In a large bowl, add buckwheat flour, brown rice flour, baking powder and cinnamon. Mix well.

Add the flour mixture to the wet mixture and mix well.

Heat a non-stick frying pan over medium-high heat. Pour some oil into the pan to lightly cover the bottom. Pour a ladle full of batter onto the pan and let it sit until bubbles form and pop. Flip them over and let the other side cook until slightly brown.

Serve warm.

The pancakes came out fluffy but still a little heavy in weight. I blame the applesauce but I’m sure it is the type of flour too. I thought the recipe was great and thought using both the egg replacer and applesauce was a clever way of substituting for 3 eggs.