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Japanese ‘souffle’ pancake

Yields8 ServingsPrep Time10 minsCook Time40 minsTotal Time50 mins

 2 cups plain flour
 2 ½ tsp baking powder
 2 tbsp granulated sugar
 2 large eggs
 1 ½ cups milk (dairy or plant milk)
 1 dash butter (dairy or plant)
1

In a large mixing bowl whisk together eggs and milk until completely blended.

Add in remaining ingredients and whisk until only small lumps remain.

Eggs and milk mixed together

2

Grease the interior of the rice cooker inner bowl. Make sure you go up half way.

Inner bowl greased

3

Pour in the batter and make sure it doesn’t reach past the half way mark as it will rise when cooking.

Pancake batter in inner bowl

4

Pat the bottom of the inner bowl with the flat of your palm to evenly distribute the mixture.

Select the ’CAKE’ function for 40 minutes and press ’START’.

5

When cooking is finished it will have slightly pulled away from the edges of the bowl and should be firm to the touch with a slight bounce back. Use a toothpick to test inside. If there is no mixture on the toothpick then it is ready.

Cooked pancake

6

Let it cool for a few minutes then invert onto a plate. Serve with berries, then top with a sprinkle of icing sugar and/or honey.

Pancake on a plate

Nutrition Facts

Servings 0