Rice-Cooker Blueberry Pancake
makes 1 giant pancake*
*We have a really large rice cooker. If you have a more sensibly-sized one, you probably want to halve this recipe.
2 cups all-purpose flour, (spooned and leveled)
4 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
2 cups milk
4 tablespoons unsalted butter, melted, or vegetable oil
2 large eggs
A heaping cup of blueberries
the zest of one lemon
maple syrup and more butter, to serve
In the bowl of your rice cooker, whisk together the flour, sugar, baking powder, and salt. Give it a mix. Add in the milk, butter, and eggs. Stir until just moistened. Add the blueberries and lemon zest and give it one last gentle stir to combine.
Place the bowl in the rice cooker, close the lid, and press the "cook" button. After a few minutes our rice cooker switched to the "keep warm" setting, but our pancake was nowhere close to being done. Everything we read online told us to keep it in there for 45 minutes. We did, and then some. After an hour and a half, ours finally looked cooked. And voila, it was!
Serve with a bit of butter and maple syrup.