Rice Cooker Pancake Recipes
RICE COOKER PANCAKE
Rice isn't the only thing you can make in a rice cooker. With roots in Japan, this method that took online communities by storm requires little effort and leaves you with an easy to share pancake that is reminiscent of the fluffy Japanese souffle pancakes. Because rice cookers cook differently depending on the model, be sure to adjust the cooking time accordingly.
Provided by Food Network Kitchen
Time 55m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Lightly coat the inner pot of a 10-cup rice cooker with nonstick cooking spray.
- Whisk the flour, sugar, baking powder and salt in a large bowl. Whisk the eggs, milk, butter and vanilla in a medium bowl until incorporated. Whisk the egg mixture into the flour mixture until just combined (it's OK if there are a few lumps).
- Pour the batter into the prepared pot, place the pot into the rice cooker and seal the lid shut. Set the rice cooker on the standard white rice cycle and cook until the underside of the pancake is golden brown, the top is firm yet bouncy to the touch and a toothpick inserted into the center comes out clean, 35 to 50 minutes (see Cook's Note).
- Invert the pancake onto a plate. Cut into wedges and serve with butter and syrup.
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- Combine the dry ingredients (flour, baking powder, and salt) in your large mixing bowl. Stir to combine.
- Add the wet ingredients to the dry ingredients, stirring while pouring. Mix until fully combined and only small lumps remain in the batter.
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- In a large mixing bowl, whisk together eggs and milk until completely blended. Add in remaining ingredients and whisk until only small lumps remain.
- Grease the interior of your rice cooker pot. I used my 10-cup rice cooker with only a cook/warm function. Pour in the batter. If you have a very small ricer cooker, make sure your batter does not reach past the halfway point since the pancake will rise when cooking. Close your rice cooker.
- If your rice cooker has a timer function, set it to cook for 45 minutes. If it doesn't, set a separate timer for yourself and then press cook. If your rice cooker only has a cook/warm function, the rice cooker will likely go from cook to warm before the 45 minutes is up (mine did it after 10-15 minutes). You can try pressing cook again, but my rice cooker wouldn't let me. I left it on warm and it continued to cook, finishing at 45 minutes. Your cooking time may vary slightly depending on your rice cooker (size, power, etc). You can check on it periodically.
- When it is done, the cake will have slightly pulled away from the edges of the pan. The surface may look slightly wet, but it is likely from condensation. When you touch the cake, it should feel firm and bounce back. A toothpick inserted should come out clean. Let cake cool a few minutes. Then invert the cake onto a plate (the cake should slide out easily), and the surface of the cake should be brown.
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