3/4Cmilkyou can use buttermilk instead of milk+vinegar
2tbspwhite vinegar
1Call purpose flour
2tbspwhite sugari sometimes leave out since the maple syrup adds sweetness already!
1tspbaking powder
1/2tspbaking soda
1/2tspsalt
1egg
2tbspmelted butter
Instructions
Use buttermilk or combine the milk and vinegar in a mixing cup and let it sit for 5 minutes to "sour."
Combine the flour, sugar, baking power, baking soda, and salt in a mixing bowl.
Whisk the egg and butter into the "soured" milk (or buttermilk) and then pour into the dry ingredients. Mix until lumps are gone and batter is smooth.
Grease the rice cooker's inner cooking pan with butter, up to 3 inches from the bottom of the pan.
Pour the batter into the greased cooking pan. Set the rice cooker on "cake" mode and adjust time to 40 minutes.
Pancake is done cooking when it is firm on top. Use oven mitts (the inner pan will be hot!) to cover the inner cooking pan with a plate and flip the inner pan upside down so that the pancakes falls onto the plate. Serve with fruit and syrup!