Pancakes are a special treat around our house. Usually reserved for special occasions, or the occasional weekend treat. The main reason I don’t cook them more often is because I don’t like hovering over the stove cooking batch after batch… often while everyone else eats because, as anyone knows, pancakes are best when they are fresh.
I found the answer to this problem in rice cooker “pancakes.” Using regular pancakes and a rice cooker, you can make one large pancake that comes out looking a bit more like a cake. You can slice it like a cake and serve everyone at your table fresh, hot pancakes.
While I enjoy a good basic pancake, I decided I wanted something a bit fancier this weekend. I decided to mix pancakes with another of my favorite morning treats, coffee cake. The result is an amazingly delicious cinnamon swirl pancake coffee cake – all made in the rice cooker.
I even got the best compliment of all, my son requested it as his special “first day of school” breakfast treat. (I still can’t believe he is starting Kindergarten in less than 2 weeks.)
Give it a try, I’m sure your family will love it, too!
- Pancake mix
- Additional ingredients required for your pancake mix (see the box for ingredients)
- ⅔ cup Brown sugar (packed)
- 1 Tbsp plus 1 Tsp Cinnamon
- In a large bowl, mix your pancake mix as directed on the box of pancake mix.
- In a smaller bowl, use a fork to mix the brown sugar and cinnamon.
- Pour ½ of the pancake batter into the rice cooker
- Sprinkle ½ of the cinnamon sugar over the batter.
- Add the remaining pancake batter to the rice cooker.
- Sprinkle the rest of the cinnamon sugar mixture on top of the batter.
- Use a chopstick or the handle of wooden or plastic spoon, and draw it back and forth or in a circular pattern through the batter so that the cinnamon sugar is swirled into the batter.
- Cook for approximately 45-55 minutes.
Rice cookers vary, so please check your manual for instructions on using and setting the time on your rice cooker.