| Cook Time | 45 minutes |
| Servings | serves |
Ingredients
Pancake Batter
- 1 ½ cups Plain Flour
- 3 ½ teaspoons Baking Powder
- 1 teaspoon Salt
- 1 tablespoon White Sugar
- 1 Egg
- 3 tablespoons Unsalted Butter melted
- 1 cups Whole Milk
Brown Sugar Cinnamon Glaze
- 1 cup Light Brown Sugar
- ½ cup Unsalted Butter melted
- 1 tablespoon Cinnamon Ground
Cream Cheese Glaze
- 1 ½ cups Icing Sugar
- 3 tablespoons Whole Milk
- 2 ½ ounces Cream Cheese softened
Ingredients Pancake Batter
Brown Sugar Cinnamon Glaze
Cream Cheese Glaze
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Instructions
- Pancake Batter; In a large mixing bowl, sift together flour, baking powder, salt, and sugar. Add the egg, melted butter, and milk until combined.
- Pour the batter into a rice cooker, then pipe the brown sugar cinnamon glaze (recipe below) on top.
- Cook on regular for approximately 45 minutes, then remove the pancake from the rice cooker and flip it onto a plate, with the underside facing up. Let the pancake cool slightly, then drizzle with cream cheese glaze (recipe below).
- Brown Sugar Cinnamon Glaze; Mix brown sugar, cinnamon and melted butter until combined.
- Pour mixture in to piping bag. Pipe glaze into pancake batter after it is poured into rice cooker.
- Cream Cheese Glaze; Whisk cream cheese and milk with hand mixer until creamy. Add powdered sugar and whisk until smooth.
- Drizzle over pancake.
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