1/2cup70gm sweet rice flour like Mochiko Blue Star
1tablespoonsugar
1teaspoonbaking powder
1/2teaspoonbaking soda
1/4teaspoonsalt
1large eggseparated
1/2cupGreek yogurtwhole yogurt
1/2cupmilk of your choiceI used 2%, I also warmed the milk before combining milk, butter and egg
2tablespoonsunsalted buttermelted and cooled, plus more for the pan and for serving
maple syrup or syrup of your choicefor serving
Instructions
In a medium bowl, whisk together the flours, sugar, baking powder, baking soda, and salt.
Separate egg, reserve egg yolk in small bowl. Place egg white in a medium small bowl and whisk until soft peaks are formed.
Add the egg yolk, yogurt, milk, and melted butter, and stir until just incorporated.
Gently fold egg white into batter.
Heat a 10-inch or 12-inch cast-iron or nonstick skillet over medium flame until a drop of water sizzles when it hits the pan. Lightly grease the skillet with butter (or flavorless vegetable oil), or if using a non-stick pan, forego greasing.
Use a measuring cup or a large ice cream scoop to drop 1/4 cup batter onto the pan.
When the edges of the pancake look dry and bubbles begin to form in the center, approximately 2 minutes, flip and cook on the second side until lightly golden, 1 to 2 more minutes.
Remove to a plate and repeat with the remaining batter. If desired, use an ovenproof plate (or a metal rack on a baking sheeand place the finished pancakes in the oven on its lowest heat setting to keep them warm while you cook the rest.
Serve immediately, with butter and maple syrup.
Notes
Add rice flour to your pancakes for a delightful twist! The rice flour adds a bit of elasticity and flavor while the pancake is still tender and fluffy. The best of both worlds for these mochi pancakes!