Fluffy Rice Flour Pancakes

Kome-ko Pancakes
  • By
    Rie Nakamura
  • Time
    15 minutes
Fluffy Rice Flour Pancakes

Japan's fluffy pancakes have been a buzz all over social media in recent years. It may look challenging, but you can easily make it at home. You can even make it gluten-free using rice flour. These pancakes are aesthetically pleasing on their own, but you can decorate them further with whipped cream and your choice of fruits.

Nutrition per Serving
  • Calories
    77
  • Sodium
    66mg
  • Fat
    3g
  • Protein
    3g
  • Carbs
    8g
  • Cholesterol
    86mg

Ingredients

Servings
-
5
+
Imperial
  • eggs (large)
  • 1.2  tbsp sugar
  • tsp lemon juice
  • tbsp milk
    • A
    • tbsp rice flour
    • 0.5  tsp baking powder
  • for greasing vegetable oil
  • tbsp water

Instructions

Step 1

Separate the egg whites and yolks into separate bowls.

Fluffy Rice Flour Pancakes

Step 2

Add lemon juice to the bowl with the egg whites and whisk it until white. Add the sugar to make a meringue. Whisk until stiff peaks form.

Fluffy Rice Flour Pancakes

Step 3

Add milk to the bowl with the egg yolks and whisk. Whisk in ingredients A afterward.

Fluffy Rice Flour Pancakes

Step 4

Add 1/3 of the meringue to the mixture in step 3 and whisk well.

Fluffy Rice Flour Pancakes

Step 5

Add 1/2 of the remaining meringue, scoop the batter from the bottom of the bowl with a rubber spatula so as not to crush the meringue. Add all the remaining meringue in the same way and mix.

Fluffy Rice Flour Pancakes

Step 6

Heat vegetable oil in an electric hot plate or frying pan over medium heat. Scoop 1/5 of the batter with a ladle and cook. Add the remaining 4 in the same way. Add water (1 tbsp) to a hot plate/pan, cover with a lid, and steam for 2 minutes.

Fluffy Rice Flour Pancakes

Step 7

Turn over and cook for 2 minutes.

Tips

These souffle pancakes melt in your mouth.

Cooking Tips

  • If you use a hot plate, you can cook 5 pieces at once.
  • If you don't have a hot plate, you can use a frying pan instead.
  • There's no need to sift the rice flour.
  • The nutrition breakdown indicated applies to one serving.
Rie Nakamura
Registered Dietitian, Rice Flour Expert

Rie's contributions include recipe development and articles from the viewpoint of a registered dietitian in health, beauty and nutrition. In order to preserve Japanese rice culture and convey the excellence of rice foods, her work centers around rice food and rice flour recipes. Member of Emish Corporation, which produces food and creates recipes by professional dietitians and cooking experts.