Cynthia chen mcternan’s buttermilk mochi pancakes
Pancakes
American cuisine
These pancakes will taste richer, more buttermilk-y, and more complete in any side-by-side taste test—all thanks to one little ingredient switcheroo. Despite what you might expect from the mochi in the name, Cynthia Chen McTernan explains, “Interestingly, a bit of sweet rice flour mixed with all-purpose flour results in pancakes that aren’t dense and chewy like pure mochi is,” she writes. “Instead, they’re just the slightest bit softer and more tender, with a faint milkiness I like.” Adapted slightly from <a href="https://www.amazon.com/Common-Table-Recipes-Stories-Cultures/dp/163565002X?tag-food52-20"><strong>A Common Table</strong></a> (Rodale Books, 2018).
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