Recipe courtesy of Kayla Hoang for Food Network Kitchen

Rice Cooker Pancake

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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.
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  • Level: Easy
  • Total: 55 min
  • Active: 5 min
  • Yield: 8 servings
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Ingredients

Directions

  1. Lightly coat the inner pot of a 10-cup rice cooker with nonstick cooking spray.
  2. 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).
  3. 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).
  4. Invert the pancake onto a plate. Cut into wedges and serve with butter and syrup.  

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) Cooking time will vary depending on the rice cooker. Some rice cookers will switch to the "warm" setting when they sense liquid is gone, so occasionally check and reset to "cook."