Pancake in a multicooker-rice cooker

Ingredients:

• 1.5 cups premium flour
• 3 tablespoons of sugar
• 1 tbsp baking powder
• 0.5 tsp coarse salt
• 2 large eggs at room temperature
• 1 and 1/4 cups milk at room temperature
• 3 tablespoons unsalted butter, melted and cooled, plus extra for serving
• 0.5 tsp vanilla extract
• Maple syrup, for serving

Preparation:

1. Lightly spray the bowl of a rice cooker with cooking spray.
2. In a large bowl, combine the flour, sugar, baking powder, and salt. In a medium bowl, whisk together the eggs, milk, oil, and vanilla extract until smooth. Fold the egg mixture into the flour mixture and knead until the dough comes together (it's okay if a few lumps remain).
3. Pour the batter into the prepared rice cooker and close the lid tightly. Set the cooker to a standard cycle for white rice and cook until the pancake is golden brown on the bottom, the top is just set and springy to the touch, and a toothpick inserted into the center comes out clean, 35-50 minutes (see Note).
4. Invert the pancake onto a plate. Slice into wedges and serve with butter and maple syrup.
   
   Note
   
   Cooking times may vary depending on your rice cooker model. Some rice cookers switch to keep warm mode when there's no liquid left, so check it periodically and switch to cook mode if necessary.