Sakura Blossom Mochi Pancakes

Instructions

1. 1

   Rinse the salted sakura blossoms under cold running water to remove excess salt. Submerge them in a small bowl of water for 10 minutes to rehydrate, then gently pat dry and finely mince. (15 minutes)

   ~15 min
2. 2

   In a large bowl, combine shiratamako and granulated sugar. Gradually whisk in the water until a smooth, lump-free batter forms. (5 minutes)

   ~5 min
3. 3

   Transfer the shiratamako batter to a saucepan. Cook over medium-low heat, stirring constantly with a whisk or wooden spoon, until it thickens to a translucent, sticky dough. This process takes about 8-10 minutes. (10 minutes)

   ~10 min
4. 4

   Remove the thickened dough from heat. Gently fold in the minced sakura blossoms. Cover and let it cool slightly. (5 minutes)

   ~5 min
5. 5

   In a separate mixing bowl, whisk together all-purpose flour and baking powder. (2 minutes)

   ~2 min
6. 6

   In another bowl, whisk the egg, milk, vegetable oil, and fresh lemon juice until well combined. (3 minutes)

   ~3 min
7. 7

   Add the wet ingredients to the dry ingredients and whisk until just combined. Do not overmix. (2 minutes)

   ~2 min
8. 8

   Gently fold the cooled mochi-sakura mixture into the pancake batter until just incorporated. Be careful not to overmix, as this can result in tough pancakes. (3 minutes)

   ~3 min
9. 9

   Heat a lightly oiled non-stick frying pan over medium-low heat. Pour about 1/4 cup of batter per pancake onto the pan. Cook for 2-3 minutes per side, or until golden brown and cooked through. Adjust heat as needed to prevent burning. (15 minutes)

   ~15 min
10. 10

    Serve the pancakes warm, dusted with powdered sugar and garnished with fresh berries. (0 minutes)