pumpkin mochi pancakes
- 1 cup glutinous rice flour
- 1 tbsp brown sugar
- 1 tsp baking powder
- ½ tsp pumpkin spice
- ¼ tsp salt
- 1 egg
- ¼ cup pumpkin puree
- 1 cup milk
- (optional) brown sugar or maple syrup
- (optional) pecans
prepake mochi pancake batter
- using a whisk, mix the dry ingredients in a large bowl. set aside.
- separate the egg yolk and white into two separate medium bowls.
- using a hand mixer, mix the egg white until soft peaks. this took me 4 – 5 mins on medium-high speed. set aside.
- using a whisk, mix the egg yolk, pumpkin puree, & milk into the dry ingredients until well incorporated.
- fold in the egg whites into the wet mixture.
cook the pancakes
- using cooking spray, lightly coat a pan. place the pan on medium-low heat.
- once the pan becomes warm (you will notice little bubbles from the cooking spray), add ¼ cup of batter.
- let it cook for 1 – 1½ min, and flip. repeat on the other side for 45 secs – 1 min. place on a wire rack to cool.
- repeat until there is no more mochi pancake batter left.
assemble the pancakes
- stack pancakes on a plate.
- drizzle with brown sugar or maple syrup and top with pecans.
place in a plastic or reusable bag, and place in the freezer. use a toaster or oven to reheat them.
- whisk: this one is used to mix the dry ingredients and then wet ingredients.
- hand mixer: the ones by kitchenaid are long-lasting. i recently upgraded to a cordless one. i also would recommend a more affordable option – a corded one (mine is still working after nearly a decade).
- wire rack: this one is used to cool the pancakes, but i use it to cool all my baked goods (as you don’t want them to overcook in the molds or trays they were cooked on).
- non-stick pan: this 8″ pan is perfect to make pancakes.
did you make this recipe? i would love to see your creations! tag michelleqgbui on instagram and hashtag it #letsbake.