Mochiko flour
resembles traditional white flour.
Mochiko is the Japanese word for sweet rice flour. In both Japanese and American cooking, that sweet rice flour is a versatile ingredient for baking and cooking, whether the end result is a breaded piece of chicken, or a fluffy cookie or cake. Mochiko flour may be substituted for traditional white flours -- being gluten-free, it makes an ideal substitute, indeed -- and the end result is an extra hint of sweetness and a slight, yielding texture. Add this to my Recipe Box.
Instructions
1. Combine sour cream, 1 tsp. powdered sugar and fruit in a small bowl and mix thoroughly.
2. Crack open the eggs into a medium-sized bowl and beat vigorously with a whisk until the yolks and whites are combined.
3. Add Mochiko flour and baking soda and continue to beat until a smooth batter results. Slowly add the milk and salt until completely incorporated.
4. Preheat your electric skillet (350 to 375 degrees Farenheit) or stove-top griddle (medium heat) and melt butter, ensuring you coat the entire surface.
5. Pour the batter onto the skillet in softball-sized circles and cook for 1 to 2 minutes or until the sides of the pancake begin to bubble and solidify.
6. Turn each pancake with a spatula and cook on the opposite side for about 1 to 2 minutes more until the pancake is cooked through. Both sides of the pancake should be golden brown.
7. Stack two or three warm pancakes and add a generous dollop of the sour cream mixture on top.
8. Sift about 2 tbsp. powdered sugar on top of the stacked pancakes and serve.
Tags: Mochiko flour, powdered sugar, rice flour, sides pancake, sour cream, sweet rice, sweet rice flour