Almond Ricotta Mochi Pancakes

This spin to a breakfast classic is sure to spice up your morning.

Mochi pancakes texture is different from your traditional buttermilk pancakes. They are bouncier on the inside with a crunchy edge. Although commonly made with buttermilk or yogurt, I prefer Ricotta. It adds a subtle creaminess and tanginess while keeping the spotlight on the mochi and almond flavor.

Mochi pancakes are made with mochiko flour, a gluten-free batter made with rice flour. Mochiko Flour is also called Sweet Rice Flour and Glutinous Rice Flour and can be found in most Asian Markets; it’s used for making mochi, Japanese style desserts, dumplings and more. But it works great for making pancakes! We sweeten them with powdered sugar, maple syrup and top with fresh strawberries. This gluten-free pancake is a sumptuous breakfast treat.

𝑴𝒐𝒄𝒉𝒊 𝑨𝒍𝒎𝒐𝒏𝒅 𝑹𝒊𝒄𝒐𝒕𝒕𝒂 𝑷𝒂𝒏𝒄𝒂𝒌𝒆

Perfectly bouncy, sweet with crisp edges. Mochi pancakes are a new pancake variation that competes with buttermilk pancakes!!! 

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Prep Time: 30 minutes minutes

Cook Time: 10 minutes minutes

Servings: 2

Ingredients

• 3 melted butter
• 1/4 cup granulated sugar
• 1/2 cup whole milk
• 1 large egg
• 1/2 egg yolk
• 1/2 tsp vanilla extract
• 1/2 tsp almond extract
• 1/4 cup ricotta cheese
• 1 cup Mochiko (sweet rice flour)
• 1/4 tsp baking powder

Instructions

• 1.Mix:

  3 tbsp melted butter

  1/4 cup granulated sugar

  1/2 cup +2 tbsp milk

  1 egg

  1/2 egg yolk

  1/2 tsp vanilla

  1/2 tsp almond extract

  1/4 cup ricotta cheese

  2. Add and mix 1 cup Mochiko (Japanese sweet rice flour), 1/4 tsp baking powder.

  3. Make pancakes in nonstick pan with 1/3 cup pancake mix in butter at medium heat. Cook until bubbles appear. Flip and cook for 1 more minute.

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