Pancakes In A Rice Cooker
Making pancakes in a rice cooker is a completely different ballgame. Preparation takes only a few minutes, and as for the actual cooking, well, the rice cooker does all the work for you.
Equipment
- Rice cooker
- Mixing bowl
- Spatula
- Wire whisk
- Measuring cup
- Jug
- Measuring spoons
Ingredients
- 2 eggs
- 1 ½ cups milk
- 2 cups flour
- ¼ teaspoon salt
- 2 tablespoons sugar
- 2 tablespoons sunflower or canola oil
- 3 teaspoons baking powder.
Instructions
- Spray the rice cooker pan lightly with non-stick cooking spray, or grease lightly with melted butter. This will help you to remove the pancake easily once it is cooked.
- Place all the dry ingredients in a bowl, and mix them together.
- Measure out the milk and pour it into a jug.
- Add the eggs and oil to the milk, and whisk lightly.
- Pour the liquid mixture onto the dry ingredients, and mix gently with a spatula. Take care not to overdo it, as heavy mixing will prevent the pancake from rising nicely.
- Pour the batter into the pan of the rice cooker.
- Many rice cookers have a ‘Cake’ setting. Select this setting. If your rice cooker does not have this, select Cook.
- Cook for 45 minutes.
- To test if the pancake is done, prick gently with a toothpick. It should come out clean. If not, continue cooking for another few minutes.
- Using oven gloves so that you do not burn your hands, remove the pan from the rice cooker and invert it onto a plate. The pancake should plop out easily.
- Top with your favorite toppings and serve piping hot.
- Slice into wedges. Tuck in and enjoy.
Notes
You will also need a dab of butter or some non-stick spray to grease the pan of the rice cooker.