mixed berry & chamomile mochi pancakes



Okay, so lets talk pancakes! I have been using the same pancake recipe for years now and only because of Cynthia from two red bowls have I tried a new pancake recipe! Its her mochi pancake recipe from her cookbook A Common Table. It has tons of really delicious recipes and great stories. The first recipe to catch my eye was her mochi pancakes. I love mochi and I clearly love pancakes so the thought of combining them together into one delicious breakfast treat made my heart skip a beat. (See what i did there? Clever, right?)


As with all the pancakes I eat I had to come up with a great way to top them. I settled on a mixed berry compote with a chamomile whipped cream. A little bit of light floral whipped cream under with a warm mixed berry compote is the best way to top these pancakes. To make your life much easier and way less expensive I get a frozen bag of mixed berries from Trader Joes instead of picking up fresh berries and cooking it down. Also no maple syrup needed here! Its perfectly sweet and adding any maple syrup would just make it too sweet and ruin it. Have you ever heard of that? Maple syrup ruining something? Its a first but its totally true. I can vouch for it.


Now on to these pancakes! The addition of rice flour to the batter is what makes these pancakes mochi like. As I was cooking them I found that if you cook them a little longer you get a pancake that is more light and tender than your traditional american pancakes. BUT if you undercook them just a wee bit they have this slight chewiness to them that I just adore! Try them out for your self and trust me the next time you crave pancakes you'll want these!








INGREDIENTS:

for the pancakes:

  • 63 grams of all purpose flour

  • 70 grams of rice flour

  • 1 tablespoon of sugar

  • 1 teaspoon baking powder

  • 1/2 teaspoon of baking soda

  • 1/4 teaspoon of salt

  • 1 large egg, separated

  • 1/2 cup of greek yogurt

  • 1/2 cup of buttermilk

  • 2 tablespoons of butter, melted, and cooled

for the chamomile whipped cream:

  • 1/2 cup of heavy cream

  • 1 teaspoon of sugar

  • 1 bag of chamomile tea

for the wild berry compote:

  • 1/2 cup of frozen wild berry mix

  • 1 tablespoon of honey


INSTRUCTIONS:

for the chamomile whip

  1. 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.

  2. Once the cream has cooled back down whip the heavy cream and sugar until you get soft peaks.

for the berry compote:

  1. In a saucepan with the flame on medium heat combine the frozen berry mix and the honey together.

  2. Let it come to a boil and cook for 5 minutes.

  3. Take it off the heat and let it cool until you are ready to use.

for the pancakes:

  1. 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.

  2. Then add in the egg white until just combined.

  3. Heat a non stick skillet over medium heat and lightly grease the pan with butter.

  4. Scoop out about 1/4 cup of batter and cook for 2-3 minutes or until you see bubbles around the edge.

  5. Flip them over and then cook for another 1-2 minutes.

  6. Repeat until all the batter is gone.

  7. 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!


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My favorite appliances that help me create all my recipes! 
Cusinart: It was a birthday present I got that I use all the time to make doughs, smoothies, sauces, & during the holiday it has a permenant place on my counter 
Cast Iron: Comes pre seasoned, ready to use after a quick wash and makes some great eggs in the morning! Along with searing meats, toasting bread, & you can't forget corn bread!
Kitchen Aid: Literally a bakers best friend. It comes with a glass bowl so taking photos is a blast. Its really an investment but one worth making!

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