Frugal Foodie: Ricecooker pancakes

Cooking for college students can be difficult because of all of the appliances needed that are hardly realistic: Crock-Pots, rice cookers, salad spinners, toaster ovens—the list is endless. But if you happen to have a rice cooker but don’t feel like making rice, this rice cooker pancake recipe is perfect for you. 

Ingredients:

-Nonstick cooking spray 

-1 ½ cups all-purpose flour

-3 tablespoons sugar 

-1 tablespoon baking powder 

-½ teaspoon kosher salt

-2 large eggs

-1 ¼ cups milk

-3 tablespoons unsalted butter, melted and cooled

-½ teaspoon vanilla extract 

Directions: 

Step 1: Coat the rice cooker with nonstick cooking spray. Whisk flour, sugar, baking powder, and salt in a large bowl. Whisk eggs, milk, butter, and vanilla in a medium bowl until incorporated. Whisk the egg mixture into the flour mixture. 

Step 2: Pour the batter into the rice cooker. Set the rice cooker on the standard white rice cycle and cook until the underside of the pancake is golden brown, and a toothpick inserted into the center comes out clean, 35 to 50 minutes

Step 3: Flip onto a plate, top with butter, and enjoy.