Instant Pot Pancake
MaharashtrianNon-vegetarian3000 min
Pancakes… in the Instant Pot? Yes, it’s for real! Making a giant pancake in the pressure cooker is so delicious and far easier than flipping individual roun...
View ingredients & steps
Ingredients
- 2 1/2 cups flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 3/4 cups whole milk
- 3 tablespoons butter (melted and slightly cooled)
- 2 large eggs
- 1 teaspoon vanilla extract.
Directions
- Gather the ingredients.
- Whisk together the flour, sugar, baking powder, and salt in a medium-sized bowl.
- Whisk together the milk, melted butter, eggs, and vanilla extract in a measuring cup and then add it to the dry ingredients. Make sure the butter has cooled slightly before adding the egg so it doesn’t start to curdle.
- Generously grease the bottom and sides of the Instant Pot insert with cooking spray, butter, or cooking oil. Set the Instant Pot to sauté and heat for 2 minutes.
- Pour the batter into the Instant Pot and allow to cook for 3 minutes to set the bottom. This will prevent the pancake from sticking. Cover and set on the low setting for 40 minutes.
- Allow any steam to release (there will be little to no build up because of the low setting), open the Instant Pot, then check to make sure the center of the pancake comes out clean when you stick it with a toothpick.
- Press the sauté button and cook for another two minutes. Do not cook for any longer or the bottom of the pancake will burn.
- Place a large plate over the top of the Instant Pot insert and carefully flip the pancake over onto the plate. Slice and serve with immediately hot maple syrup and butter.