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Ready In:
30 minutes
Serves: 4
This is another example of how versatile rice cookers can be!
What you'll need
Measuring spoons
Large bowl
skillet or rice cooker
Measuring cups
Cutting board
Sharp knife
Medium bowl
Flipper or pancake turner
Ingredients
Serves 4
1 cup Flour whole-wheat
2 teaspoons Baking Powder
1/4 teaspoon Salt
1 Egg
1 cup Milk
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
of Oil for greasing the pan or of Butter for greasing the pan
Directions
1.
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6.
Rice Cooker Directions 40 minutes
1.
Grease a rice cooker with butter or oil.
2.
Mix other ingredients well in a bowl.
3.
Pour batter into the rice cooker.
4.
Cook for 1–2 cycles, or until the cake is dry in the middle.
5.
Remove dish from rice cooker and flip it onto a plate. The pancake should pop out. Slice the pancake in 4 and serve.
Nutrition Facts
Serving Size 0.25 piece
Serving Per Container 4
| Amount Per Serving | ||
|---|---|---|
| Calories 217 | ||
| % 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:
Publication: The Tenderloin Cooking School Cookbook
Cooking Environment: Limited Kitchen
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