Photo attribution: My Tu Duong
￼This is another example of how versatile rice cookers can be!
What you'll need
skillet or rice cooker
Flipper or pancake turner
2 teaspoons Baking Powder
1 tablespoon Canola Oil optional or 1 tablespoon Butter melted, optional
1 cup Apples sliced, optional or 1 cup Berries fresh or frozen, optional or 1 cup Banana sliced, optional
Oil for greasing the pan or Butter for greasing the pan
Put oil or butter in skillet and heat for a moment on medium-low.
In a bowl, mix together dry ingredients. Whisk eggs and milk, then stir in 1 tablespoon melted butter or oil, if using.
Spoon ¼ cup batter into the hot skillet.
Once pancake is bubbling and dry around the edges, flip it.
Cook for about 3 minutes more, or until the center of the pancake is completely dry.
Repeat until the batter is finished.
Rice Cooker Directions
Grease a rice cooker with butter or oil.
Mix other ingredients well in a bowl.
Pour batter into the rice cooker.
Cook for 1–2 cycles, or until the cake is dry in the middle.
Remove dish from rice cooker and flip it onto a plate. The pancake should pop out. Slice the pancake in 4 and serve.
|Amount Per Serving|
|% Daily Value*|
|Total Fat 7 g||9%|
|Saturated Fat 2 g||10%|
|Sodium 293 mg||13%|
|Total Carbohydrate 34 g||12%|
|Dietary Fiber 5 g||18%|
|Protein 8 g|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: