Rice Cooker Pancake Recipe
Introduction
Making pancakes in a rice cooker might sound unusual, but it’s a simple and fun way to enjoy a fluffy, perfectly cooked breakfast treat. This recipe uses basic ingredients and your rice cooker’s gentle heat to create a moist and tender pancake without the need for a stovetop.
Ingredients
- 2 cups all purpose flour
- 2 1/2 tsp baking powder
- 2 tbsp granulated white sugar
- 2 large eggs
- 1 1/2 cups low fat milk
Instructions
- Step 1: In a large mixing bowl, whisk together eggs and milk until completely blended. Add in the flour, baking powder, and sugar, then whisk until the batter has only small lumps remaining.
- Step 2: Grease the interior pot of your rice cooker well. Pour the batter into the pot, making sure it does not exceed halfway if your rice cooker is small, as the pancake will rise during cooking. Close the lid securely.
- Step 3: Set your rice cooker to cook for 45 minutes if it has a timer. If not, press cook and set a separate timer for 45 minutes. If your rice cooker switches from cook to warm early, allow it to finish cooking on warm. Cooking times may vary depending on your model.
- Step 4: When done, the pancake will have pulled slightly away from the sides and the top may look damp from condensation. It should feel firm and springy. Insert a toothpick to check that it comes out clean. Let it cool a few minutes, then invert onto a plate; the cooked surface should be golden brown.
Tips & Variations
- For extra flavor, add a teaspoon of vanilla extract or cinnamon to the batter before cooking.
- If you prefer a richer pancake, substitute whole milk for low fat milk or add a tablespoon of melted butter to the batter.
- To serve, top with fresh fruit, syrup, or whipped cream for a delicious twist.
Storage
Store leftover pancake in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave for about 20-30 seconds or until warm. To maintain the best texture, avoid freezing as it may become soggy when thawed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a non-stick rice cooker pot for this recipe?
Yes, using a non-stick pot helps prevent sticking and makes it easier to remove the pancake once cooked. Just be sure to grease it lightly before adding the batter.
Will the cooking time change with different rice cookers?
Yes, cooking times can vary depending on the wattage and size of your rice cooker. It’s best to monitor the pancake and use a toothpick test to determine when it is fully cooked.
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Rice Cooker Pancake Recipe
- Total Time: 55 minutes
- Yield: 8 servings 1x
Description
This innovative Rice Cooker Pancake recipe offers a simple and convenient way to enjoy a fluffy, golden pancake without using a stove or oven. Utilizing a common kitchen appliance, the rice cooker, this recipe yields a moist and tender pancake with minimal effort, perfect for a quick breakfast or snack.
Ingredients
Main Ingredients
- 2 cups all purpose flour
- 2 1/2 teaspoons baking powder
- 2 tablespoons granulated white sugar
- 2 large eggs
- 1 1/2 cups low fat milk
Instructions
- Mix the Wet Ingredients: In a large mixing bowl, whisk together the eggs and milk until fully blended to ensure a smooth base for your batter.
- Add Remaining Ingredients: Incorporate the flour, baking powder, and sugar into the wet mixture. Whisk gently until only small lumps remain to avoid overmixing, which could toughen the pancake.
- Prepare the Rice Cooker: Grease the interior pot of your rice cooker thoroughly to prevent sticking. Pour the batter inside, ensuring it does not exceed halfway if your cooker is small, as the batter will rise during cooking. Close the lid securely.
- Cook the Pancake: Set your rice cooker to cook mode for 45 minutes, or use the timer if available. If your cooker switches from cook to warm early, leave it on warm to continue cooking, as the heat will gently finish the batter. Monitor occasionally as timing may vary based on your model.
- Check for Doneness: Once cooked, the pancake will pull from the edges and appear slightly wet on the surface due to condensation. Press gently—the pancake should feel firm and springy. Insert a toothpick to confirm it comes out clean.
- Cool and Serve: Let the pancake cool briefly, then invert it onto a plate; it should slide out easily with a brown, evenly cooked surface, ready to enjoy.
Notes
- Ensure not to overfill the rice cooker pot to allow space for the pancake to rise during cooking.
- If your rice cooker switches to warm before the 45-minute mark, keep it on warm as it will continue gently cooking.
- Use a toothpick to test doneness to avoid an undercooked center.
- Greasing the pot well is essential to prevent the pancake from sticking and breaking when removing.
- Adjust sugar quantity to taste for a sweeter or less sweet pancake.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Keywords: rice cooker pancake, easy pancake recipe, no stove pancake, breakfast pancake, simple pancake
