It’s Sunday morning and my tennis practice has been cancelled due to the poor air quality in Northern California. My prayers go out to those who lost their homes and loved ones in the fire. I hope the fires get put out soon.
Since I’m up early and stuck indoors, what could I make for breakfast? My first thought was the mochi waffles that I’ve had at a dessert store in Burlingame. They were slightly sweet, crispy on the outside and chewy on the inside.
Lucky for me, I have all the ingredients that I needed to make these waffles. I just needed a free morning to make it. The 2 ingredients that you may not have in your pantry are the mochiko flour and Japanese mini mochi. You can find both of these at your local Japanese grocery stores.
Here’s the recipe:
- 1/2 cup all purpose flour
- 1/2 cup mochiko flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
- 1 egg
- 2 tablespoons melted butter
- Japanese mini mochi
- Mix all purpose flour, mochiko flour, baking powder and salt in a bowl.
- Add egg and milk and stir until smooth.
- Add melted butter and mix well.
- Heat up the waffle iron. If your waffles tend to stick to the waffle iron, use a non-stick spray.
- Pour your batter into your waffle iron. Sprinkle some of the mini mochi on the batter and close the lid.
- Cook waffles according to your waffle iron instructions.
These waffles are best eaten fresh out of the waffle iron. Enjoy!