Description
Delightfully fluffy pancakes made with glutinous rice flour and topped with savory pork floss, perfect for brunch.
Ingredients
Scale
- 1 cup glutinous rice flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup milk (or almond/oat milk)
- 2 large eggs
- 2 tbsp melted butter (or coconut oil for dairy-free)
- 1/2 cup pork floss
Instructions
- In a large mixing bowl, combine glutinous rice flour, baking powder, and salt.
- In another bowl, whisk together milk, eggs, and melted butter until smooth.
- Gradually pour wet ingredients into dry, stirring until just combined, being careful not to overmix.
- Allow the batter to sit for about 10-15 minutes.
- Preheat a non-stick skillet or griddle over medium heat and lightly grease it.
- Pour about 1/4 cup of batter per pancake onto the skillet, cooking until bubbles form and edges are set (about 3-4 minutes).
- Flip and cook for another 2-3 minutes until golden brown.
- After flipping, sprinkle pork floss on the uncooked side of each pancake.
- Transfer pancakes to a plate and serve warm, garnished with additional pork floss, maple syrup, or fresh fruits.
Notes
Avoid overmixing the batter for fluffier pancakes. Adjust skillet temperature if pancakes brown too quickly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Griddle Cooking
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 70mg
Keywords: pancakes, mochi, brunch, pork floss, Asian pancakes