Cynthia Chen Mcternan’S Buttermilk Mochi Pancakes

In a medium bowl, whisk together the flours, sugar, baking powder, baking soda, and salt. Add the egg yolk, yogurt, milk, and melted butter, and stir until just incorporated. Stir in the egg white until just combined.
Heat a 10-inch or 12-inch cast-iron or nonstick skillet over medium until a drop of water sizzles when it hits the pan. Lightly grease the skillet with butter, then use a measuring cup to drop 1/4 cup batter onto the pan. (Alternatively, if you don't want to worry as much about burning, you can use a neutral oil like grapeseed or refined coconut oil.) When the edges of the pancake look dry and bubbles begin to pop in the center, 2 to 3 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 sheet) and 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: If you don't have sweet rice flour, just use 1 cup (125g) all-purpose flour, and you'll still have Cynthia's very favorite pancakes. We've also found-because the sweet rice flour is primarily there for flavor and subtle texture-that other types of rice flour work well, too. If you'd prefer to use buttermilk, just swap in 1 cup of it for the yogurt and milk.