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Often enjoyed at chic cafes, "perfect" fluffy Japanese soufflé pancakes are actually pretty easy to make at home once you learn how to switch up some ingredients.
There's more than one way to fluff up your pancakes, however. Popular chef Mugi Rice (@HG7654321) often shares helpful and easy cooking tips to level up people's kitchen skills, whether it be gourmet tofu recipes or making game-changing tempura sauce.
Earlier this year, Mugi Rice decided to show how turn leftover mochi (since it's a popular New Year's treat, many Japanese families have leftover batches at the beginning of the year) into delicious castella pancakes.
First, dice block of mochi into small fine pieces and add to the pancake mix.
Then pour the batter into a pan heated over very low heat, cover it and let sit for 15 minutes.
Turn over, cover, and cook for another 5 minutes, then it's done.
[Mugi Rice's homestyle castella pancakes]
Cut one mochi block into small pieces and add to the pancake mix.
Pour the mix into a frying pan that has been warmed over very low heat while checking to see if the mochi disappear into the batter, cover it, and leave it for 15 minutes.
Mugi Rice says that they used about 200g of pancake mix, and prefers a frying pan of about 20-26cm depth to make the batter thicker. The result isn't just a fluffy castella pancake, but one that adds a chewy mochi texture in between each bite.
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