Giant Fluffy Rice Cooker Pancake

Ingredients

For 6 servings

• •1 tasse all-purpose flour (4 1/2 ounces; 128 g)
• •3 c. à soupe granulated sugar (1 1/3 ounces; 38 g)
• •2 c. à café baking powder
• •1 /4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
• •2 /3 cup (160 ml) whole milk, room temperature
• •1 large egg, room temperature
• •2 c. à soupe (30 ml) unsalted butter, melted
• •1 c. à café (5 ml) vanilla extract
• •Cooking spray
• •Salted butter, for serving
• •Maple syrup, for serving

Method

1. 1.In a large bowl, whisk flour, sugar, baking powder, and salt until combined. In a medium bowl, whisk milk, egg, butter, and vanilla until well combined. Pour egg mixture into flour mixture and stir gently until just combined (batter should remain lumpy with a few streaks of flour). Let batter sit for 10 to 15 minutes before cooking.
2. 2.Lightly spray the rice cooker insert of an 8-cup rice cooker. Add batter and cover cooker with lid. Cook on the rice setting according to the manufacturer's instructions until the pancake has lightly pulled away from the edges, and a toothpick inserted in the center comes out clean, 40 to 45 minutes, checking periodically and restarting the rice setting as needed if the cooker switches off.
3. 3.Uncover the rice cooker and turn it off and let pancake cool slightly, about 5 minutes. Then carefully invert rice cooker insert on a large serving plate to turn out the pancake. Slice and serve hot or warm with butter and maple syrup.