Rice Cooker Hotcakes 🥞

Rice Cooker Hotcakes

Ingredients

- 360g flour
- 40g caster sugar
- 10g baking powder
- 6g bicarbonate of soda
- 1 pinch salt
- 675ml buttermilk
- 220ml milk
- 3 large eggs, separated
- 75g unsalted butter, melted
- Creme fraiche and lemon curd to serve

Method

In a bowl, add the flour, caster sugar, baking powder, bicarbonate of soda, and a pinch salt. Whisk and set aside.

In another bowl, add the buttermilk, milk, egg yolks, and the butter melted. Whisk well.

Add the egg whites to a third bowl and whisk until you have soft peaks.

Add the wet ingredients to the dry ingredients and mix until just combined. Some small lumps are fine you don't want to overmix the batter. Then, fold through the whisked egg whites.

Lightly spray the inside of your rice cooker bowl with a neutral-flavoured oil.

Ladle in 3 ladles of your batter into the rice cooker.

Run your rice cooker through one cook function

Carefully turn out the hot cake, top with toppings of choice, I like crumb fresh and lemon curd. (Lemon curd recipe coming tomorrow)