I made a half batch, plenty for two
I just found out about a taste treat called Japanese Souffle Pancakes. I put the recipe on my list to try soon. They are a little complicated and I knew I wouldn’t have time for a while. Then my cousin chimed in and told me about Rice Cooker Pancakes, a simple pancake recipe you make in your rice cooker. They looked amazing.
One problem. I don’t have a rice cooker.
But I do have a Multi-Pot (a type of Instant Pot) and I figured there must be an equivalent recipe. There were several. So I had to give it a try. The results were yummy.
First, the pancakes:
- 2-1/2 cups flour
- 1-1/2 tbsp baking powder
- 2 tbsp sugar
- 1 tsp salt
- 1 tsp vanilla
- 2 cups buttermilk* (I use buttermilk powder and water)
- 2 tbsp oil
- 2 eggs
- Opt: blueberries, cinnamon, pecans, bacon
*you can substitute milk. Or you can add 2 tsp lemon juice to milk and let sit for 3 minutes to create a buttermilk equivalent.
Whisk together dry ingredients, then add wet ingredients and mix until everything is combined. The batter should still be lumpy, you don’t want to overmix.