Description

Craving a dessert that’s as fun as a 4th of July parade and super easy to whip up? These Chewy Mochi Pancakes, inspired by Korean hotteok and Japanese mochi, are your perfect treat! With a stretchy, chewy rice flour dough stuffed with sweet brown sugar and crunchy peanuts, they’re pan-fried to golden perfection. Add red, white, and blue berries or toppings for a patriotic flair, and they’re ideal for Independence Day, breakfast, or any sweet moment

Ingredients

Scale

A batch of Chewy Mochi Pancakes needs simple ingredients for 4 pancakes (serves 2-4). Here’s what you’ll need:

Dough:
- 1 cup (120g) glutinous rice flour
- 1 tbsp (8g) plain (all-purpose) flour
- ½ tsp salt
- ½ cup (120ml) boiling water
- Why it matters: Glutinous rice flour gives the signature chewy #mochi texture; plain flour adds structure; salt balances sweetness; boiling water creates a pliable dough.
- Substitutions: Use only glutinous rice flour if plain flour is unavailable (slightly chewier). Swap salt for a pinch of sea salt.
Filling:
- ¼ cup (50g) brown sugar
- ¼ cup (30g) crushed peanuts
- Why it matters: Brown sugar melts into a gooey caramel; peanuts add crunch and nutty flavor.
- Substitutions: Use white sugar or coconut sugar for brown sugar. Swap peanuts for crushed almonds, walnuts, or sesame seeds. Omit nuts for allergies.
Optional Patriotic Add-Ins (for 4th of July):
- ¼ cup chopped strawberries or raspberries (red)
- ¼ cup blueberries (blue)
- Whipped cream or powdered sugar (white)
- Red, white, and blue sprinkles
- Why it matters: Berries and whipped cream create a festive red, white, and blue look for #pancakes.
- Substitutions: Use strawberry or blueberry jam for fruit. Swap whipped cream for vanilla yogurt (dairy-free options available).

Tip: Weigh glutinous rice flour for accuracy to ensure chewiness. Use fresh, finely crushed peanuts for the best crunch. Boil water just before mixing for a smooth dough. #easyrecipes

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Instructions

Step 1: Prepare the Dough

In a heat-safe bowl, mix 1 cup glutinous rice flour, 1 tbsp plain flour, and ½ tsp salt.
Carefully add ½ cup boiling water and stir with a spatula until a smooth, sticky dough forms (about 1-2 minutes).
Let the dough cool slightly until safe to handle (about 5 minutes).
- Tip: Use a wooden spoon or heat-resistant spatula to stir. Add water gradually to avoid lumps. Knead lightly if needed for smoothness.

Step 2: Shape and Fill the Pancakes

Divide the dough into 4 equal pieces (about 2 oz each).
Flatten each piece into a 4-inch circle on a lightly floured surface (use glutinous rice flour to prevent sticking).
Place 1 tbsp brown sugar and 1 tbsp crushed peanuts in the center of each circle (or add patriotic berries here).
Fold the dough edges over the filling, pinching to seal tightly, then gently flatten into a 3-inch pancake.
- Tip: Work quickly to seal filling to prevent leaks. Keep hands dusted with rice flour to avoid sticking. Press gently to maintain shape.

Step 3: Pan-Fry the Pancakes

Heat a non-stick skillet over low heat and add a thin layer of oil (about 1 tsp).
Place pancakes in the skillet and fry for 5-8 minutes per side until golden brown and slightly crispy.
Flip carefully with a spatula to cook evenly.
- Tip: Keep heat low to melt filling without burning the dough. Cover the skillet briefly to soften pancakes if dough seems tough.

Step 4: Serve

Transfer pancakes to a plate and let cool slightly (2-3 minutes).
For a 4th of July twist, top with whipped cream, strawberries, blueberries, and red, white, and blue sprinkles.
Serve warm for the best chewy texture. #foodideas
- Tip: Cut in half to show the gooey filling for a fun presentation. Serve immediately to enjoy the melty center.