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Japanese-Style Multicooker Pancake

January 31, 2019

Dairy-Free Japanese-StyleMulticooker Pancake (adapted from Kirbie's Cravings

2 eggs

1 1/2 cups almond milk 

2 cups flour 

2 1/2 tsp baking powder 

2 Tbsp sugar 

 

To cook: In a large bowl, whisk together the eggs and milk.  

Add the remaining ingredients (flour, baking powder, and sugar), whisking until smooth. 

Use cooking spray to liberally coat your multicooker. 

Pour in the batter. 

Seal the lid with the vent closed. 

Using the rice mode*, cook your pancake for 45 minutes on low pressure. 

 

*Depending on your multicooker, you might have to use a multigrain setting. Either way, make sure that you set it to low pressure. Your multicooker should say "on," but the pressure won't build, so your timer won't work. Make sure to set a separate timer so your pancake doesn't burn!  

 

Your giant pancake is done when it springs back when pressed. When looking at your pancake in the multicooker, you're looking at the bottom. Flip over your pancake and you'll have a light brown top. 

 

To serve: Cut yourself a large slice (the pancake is enough for four) and top it with some earth balance butter, peanut butter, maple syrup, or your favorite pancake topping. 

If you're like me, you bought an Instant Pot--or some brand of multicooker--during the holiday sales (or maybe you received one as a present). I didn't have time to play with mine in the chaos of the end of the fall semester leading into winter break, so I saved some recipes to try out as the spring semester began. This is the first of what I'm sure will be many recipes and multicooker tips. 

 

Because I am a pancake addict, the first breakfast food I made in my Instant Pot was this giant Japanese-style pancake. While it is still a pancake, it's slightly different than what we make on the stove. This pancake is about an inch thick and dense. I doubted that this pancake serves four, but because of its density, you don't need as much pancake as you think. 

 

I cooked the pancake using the rice setting because when I tried to cook it on low pressure, my Instant Pot beeped to alert me that my food was burning. This was not the case, but as the original recipe suggested, it just didn't want to cook.

 

After 45 minutes, I enjoyed my pancake with a little bit of peanut butter on half of my slice and maple syrup on the other half. 

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