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rice cooker pancake with blueberries with syrup being spooned over it

Fluffy Rice Cooker Pancakes

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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4
Course: Breakfast
Cuisine: American, Japanese
Calories: 230
Ingredients Equipment Method

Ingredients
  

  • 3/4 C milk you can use buttermilk instead of milk+vinegar
  • 2 tbsp white vinegar
  • 1 C all purpose flour
  • 2 tbsp white sugar i sometimes leave out since the maple syrup adds sweetness already!
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 egg
  • 2 tbsp melted butter

Equipment

  • rice cooker

Method
 

  1. Use buttermilk or combine the milk and vinegar in a mixing cup and let it sit for 5 minutes to "sour."
  2. Combine the flour, sugar, baking power, baking soda, and salt in a mixing bowl.
  3. 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.
  4. Grease the rice cooker's inner cooking pan with butter, up to 3 inches from the bottom of the pan.
  5. Pour the batter into the greased cooking pan. Set the rice cooker on "cake" mode and adjust time to 40 minutes.
  6. 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!