Goliath, Japanese-style rice cooker hotcakes made in the moment pot. This huge flapjack is sufficiently huge to encourage a few people. It takes under 5 minutes to get ready and the moment pot wraps up of the work.
On the off chance that you review, I shared a formula for mammoth rice cooker flapjacks a year ago. It's a most loved in our home thus for Easter early lunch, I chose to make it once more, however to attempt them in a moment pot.
Shockingly, I couldn't discover any answers on the web for how to make a rice cooker flapjack in a moment pot. So I wound up experiencing many preliminaries.
Before the end, I had about six of these epic-sized flapjacks in my home.
Be that as it may, these turned out so delectable! Furthermore, they are so natural. You scarcely need to do any work and the moment pot wraps up. You simply put in the hitter and forget about it until the clock goes off.
Also try our recipe : Pressure Cooker Chicken Tortilla Soup
- 2 cups all purpose flour
- 2 1/2 tsp baking powder
- 2 tbsp granulated white sugar
- 2 large eggs
- 1 1/2 cups milk
Directions:
- Please note, this recipe is made in the Instant Pot 7-in-1 Multi-Functional Pressure Cooker (6 quart version). I have not tested it with other versions of the Instant Pot. It's my understanding based on comments received that there may be issues making this recipe with certain other versions of the Instant Pot. Some models of the Instant Pot cook faster and some models produce a burn notice if you try to cook the cake in manual mode and you will have to change to rice mode (more details in instructions below).
- In a large mixing bowl, whisk together eggs and milk until completely blended. Add in remaining ingredients and whisk until only very small lumps remain in the batter. When measuring out the flour make sure you measure it properly by spooning it into the measuring cup and then leveling off your cup. If you only use the measuring cup to scoop out the flour, you will over-pack your flour which will cause your batter to be too dry which can cause it to then stick to the bottom of the pot when cooking.
- Thoroughly grease the interior of your instant pot with cooking oil spray (I used a canola oil spray). I recommend giving a few extra coats to the interior bottom of the pot to prevent the cake from getting stuck to the bottom. Pour in batter.
Source : bit.ly/2Ku774f
Read more our recipe : OVEN ROASTED BUTTERNUT SQUASH
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