Sift dry ingredients (flour, mochiko flour, baking powder, salt, and sugar) into a mixing bowl. Whisk to combine. In a medium-size bowl, whisk together the wet ingredients (milk, eggs, melted butter, and vanilla extract) until well combined.
Add the milk mixture to the flour mixture and stir with a rubber spatula until well combined. The batter will be very thick.
Preheat a nonstick pan over low-medium heat and melt 1 tsp butter or coconut oil and swirl around the pan. The frying pan is ready when, if you flick a few droplets of water onto the cooking surface, it sizzles.
Scoop two tablespoonfuls of pancake batter into the pan to make each small pancake. Generally, we can fit 3-4 pancakes in a 10 inch skillet. Cover the pan to let the pancakes steam for 1-2 minutes, or until the center of the pancake bubbles. Flip and cook pancakes an additional 1-2 minutes until the second side is golden brown. Remove pancake to a plate and, for best results, eat immediately.
Continue making pancakes with the rest of the batter, pouring remaining batter in 2 tablespoonful increments into the pan and cooking the pancakes.