Rice Cooker Pancakes
Time
75 Min
SErves
8
Ingredients
- 2 cups flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 1/2 tablespoons white sugar
- 1 1/2 cup milk (2% or whole)
- 2 eggs
- 1 tsp vanilla
Instructions
- Combine the dry ingredients (flour, baking powder, and salt) in your large mixing bowl. Stir to combine.
- Measure and combine the wet ingredients and mix until combined.
- Add the wet ingredients to the dry ingredients, stirring while pouring. Mix until fully combined and only small lumps remain in the batter.
- Spray the bottom and up the sides of rice cooker inner pot with cooking spray. Pour in the batter, trying not to get it on the sides to avoid burning.
- If you have a fuzzy logic rice cooker, set the rice cooker for “cake”. If you have a manual rice cooker check the cooking instructions in the notes above.
- After the pancake is done open the lid and allow to cool for 5 minutes. Remove carefully per the instructions above.
- Cut into slices just like cake and serve with your desired toppings.