Ingredients
- 1 cup mochiko flour (sweet rice flour)
- 1 tablespoon baking powder
- 2 tablespoons sugar
- 1 cup milk (or plant-based milk)
- 2 eggs
- 2 tablespoons melted butter (or oil)
- ½ cup pork floss
Instructions
- In a bowl, mix mochiko flour, baking powder, and sugar.
- In another bowl, combine milk, eggs, and melted butter; whisk until creamy.
- Gradually pour wet mixture into dry, stirring gently until just combined.
- Gently fold in pork floss.
- Preheat a non-stick skillet over medium-low heat and brush lightly with butter.
- Pour about ¼ cup of batter for each pancake. Cook until bubbles form (about 2–3 minutes), then flip and cook until golden brown for another 2 minutes.
- Serve with extra pork floss sprinkled on top or a drizzle of soy sauce.
Notes
Allow the batter to rest for 5-10 minutes for fluffier pancakes. Avoid overmixing to maintain a light texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: Asian Fusion
- Diet: Gluten-Free, Dairy-Free Optional