Matcha-Mango Mochi Pancakes

Instructions

1. 1

   In a medium bowl, whisk together the glutinous rice flour, all-purpose flour, granulated sugar, matcha powder, baking powder, and salt.

   ~2 min
2. 2

   In a separate small bowl, whisk together the milk, egg, and melted butter.

   ~1 min
3. 3

   Pour the wet ingredients into the dry ingredients and whisk until just combined. Don't overmix. The batter will be thick and slightly sticky.

   ~1 min
4. 4

   Heat a lightly oiled non-stick frying pan over medium-low heat. For each pancake, spoon about 1/4 cup of batter into the pan. The batter won't spread much, so you can gently shape it with the back of the spoon into a round pancake, about 4-5 inches in diameter. These pancakes are thicker than traditional ones.

   ~2 min
5. 5

   Cook for about 3-4 minutes per side, until golden brown and cooked through. You'll notice small bubbles forming on the surface when it's time to flip.

   ~8 min
6. 6

   While the pancakes are cooking, gently warm the diced mango in a small saucepan over low heat for about 2-3 minutes, or until slightly softened. This is optional but enhances the mango flavor.

   ~3 min
7. 7

   Serve the matcha-mochi pancakes warm, topped with the warmed diced mango, a dusting of powdered sugar, and a drizzle of maple syrup or honey.