Skillet Matcha Mochi Pancakes

A golden pancake with a softer, springier crumb: that's what mochiko, a glutinous rice flour, brings. These matcha mochi pancakes use 4.9 oz (140 g) mochiko for eight small rounds. Among our breakfast recipes with matcha, choose them when you have 40 minutes: ten for the batter to rest and twenty at the skillet.

• Prep 10 minutes
• Rest 10 minutes
• Cook 20 minutes
• Total 40 minutes
• Yield 8 pancakes
• Equipment two bowls, fine sieve, whisk, small ladle, 9 1/2-inch (24 cm) nonstick skillet, spatula, and plate

The ten-minute rest lets the mochiko absorb the milk before the first batch.

Ingredients for eight matcha mochi pancakes

• 4.9 oz (140 g) mochiko, glutinous rice flour
• 1.4 oz (40 g) wheat flour
• About 3 tsp (6 g) matcha
• About 1 3/4 tsp (7 g) baking powder
• 0.9 oz (25 g) sugar
• About a generous pinch (1 g) fine salt
• 1 medium egg, about 1.8 oz (50 g) without shell
• About 3/4 cup (170 ml) whole milk
• 4 tsp (20 ml) neutral oil

Make the matcha mochi pancakes

1. Sift the 4.9 oz (140 g) mochiko, 1.4 oz (40 g) wheat flour, about 3 tsp (6 g) matcha, and about 1 3/4 tsp (7 g) baking powder into a bowl.
2. Add the 0.9 oz (25 g) sugar and salt, then mix the dry ingredients.
3. Whisk the egg with about 3/4 cup (170 ml) milk and 4 tsp (20 ml) oil in a second bowl.
4. Pour the liquids over the dry ingredients and mix until no dry flour remains.
5. Let the batter rest for ten minutes at room temperature.
6. Heat the nonstick skillet over medium-low heat.
7. Pour two ladlefuls of about 1.9 oz (55 g) each to make two separate rounds.
8. Cook the first side for three minutes, until small bubbles appear and the edge sets.
9. Turn both pancakes with the spatula.
10. Cook the second side for two minutes, then set the pancakes on the plate.
11. Repeat for three more batches, for twenty minutes of cooking in all.

Keep the heat moderate: the mochiko-rich center needs to set before the surface browns. If the first round colors too quickly, lower the heat for the next ones. Don't press the pancakes with the spatula after turning them.

Which matcha for mochiko pancakes?

We choose our Essence matcha for mochi pancakes; the mochiko batter browns in a skillet. Sift it with the flours to spread the tea through all eight rounds. Milk and cooking erase some of the subtlety sought in matcha meant for drinking with water.

Where does the soft mochi pancake texture come from?

Mochiko makes up the larger share of flour here. It gives the crumb its spring; a mostly wheat batter would be less supple, while a waffle iron would make a more pronounced crust.

Our tip. Measure the first ladleful so two same-size rounds cook together. Too large a portion may leave a doughy center with the stated time.

Allergens. Wheat, egg, and milk.