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Cook time
15 minutes
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Serves
2-3
Author Notes
Light, tender, and fluffy pancakes topped with chamomile whipped cream and a warm mixed berry compote! Easy to make and great for breakfast or dinner! —Three Hungry Bellies
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Ingredients
- Mochi Pancakes
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63 grams
all purpose flour
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70 grams
rice flour
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1 tablespoon
sugar
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1 teaspoon
baking powder
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1/2 teaspoon
baking soda
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1/4 teaspoon
salt
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1
egg, separated
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1/2 cup
greek yogurt
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1/2 cup
buttermilk
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2 tablespoons
butter, melted and cooled
- Mixed Berry Compote & Chamomile Whipped Cream
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1/2 cup
heavy cream
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1 teaspoon
sugar
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1 packet
chamomile tea
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1/2 cup
frozen berries
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1 tablespoon
honey
Directions
- Mochi Pancakes
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In a medium size bowl combine the the flour, rice flour, sugar, baking powder, baking soda, salt, egg yolk, yogurt, buttermilk, and butter until just incorporated.
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Then add in the egg white until just combined.
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Heat a non stick skillet over medium heat and lightly grease the pan with butter.
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Scoop out about 1/4 cup of batter and cook for 2-3 minutes or until you see bubbles around the edge.
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Flip them over and then cook for another 1-2 minutes.
Repeat until all the batter is gone.
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Stack your pancake on to a plate and dollop on as much whip cream as you'd like and finish it off with the berry compote! Enjoy warm!
- Mixed Berry Compote & Chamomile Whipped Cream
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In a small saucepan warm the cream and the chamomile tea bag together. You do not want it to boil. You just want it to be hot. Let it steep for 5 minutes and then transfer to the fridge.
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Once the cream has cooled back down whip the heavy cream and sugar until you get soft peaks.
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In a saucepan with the flame on medium heat combine the frozen berry mix and the honey together.
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Let it come to a boil and cook for 5 minutes.
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Take it off the heat and let it cool until you are ready to use.
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