This enormous pancake is made in a rice cooker! No need to stand over the stove and flip individual pancakes. Instead, just pour in the batter and let the rice cooker do the work.
Rice cooker pancakes were introduced in Japan a few years ago and became an internet sensation. It’s been on my to-do list the for longest time and with the weekend almost here, I decided to try making one. Or two. Or three. Okay, so I went a little overboard, but I was having so much fun experimenting!
All you need is a basic pancake batter recipe or even pancake mix if you prefer. There are a lot of article discussing the rice cooker pancake but very few recipes provided, or even how much mix/batter to use. I experimented with different amounts before finding what I think is the ideal amount and it’s the recipe I’m providing below. It doesn’t rise as high some of the others I’ve seen out there, but it cooks very evenly. When I tried to make mine extra thick, this is what happened:
It looks pretty cool, but the surface of the cake gets overcooked, as you can see by the darker brown color and ends up tasting a bit dry too.
To make the cake, whisk your batter, grease the interior of your rice cooker pot, pour in the batter, then set a timer and press cook. When it’s done, the surface will actually be pale and a little wet from the condensation that forms from the rice cooker being closed. But if you touch the cake, it should be firm, and a toothpick inserted will come out clean. The cake will also have pulled away from the edge of the pot slightly. As you let it cool down, the condensation will disappear and the cake will shrink slightly (the last photo in this collage is after the cake had cooled). When you flip the cake over, you’ll find a nice, even brown surface.
When it’s finished, the pancake looks a bit like a Japanese souffle cake. I love that the top is evenly browned. It tastes like a thick pancake, though a bit denser and chewier than normal sized pancakes.
This is definitely a recipe I’ll be making again. It’s great for a weekend breakfast or brunch, and I love that you can just let the rice cooker do the work while you go about your business.
Rice Cooker Pancake
- 2 cups all purpose flour
- 2 1/2 tsp baking powder
- 2 tbsp granulated white sugar
- 2 large eggs
- 1 1/2 cups low fat milk
- 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.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.