You have to leave the lid open for 15 minutes when you get that error message so it can cool off. I had the same issue because I cooked it on too quick of a setting at first.
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Making gigantic super-thick pancakes with a rice cooker
- Thread starter XiaNaphryz
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Gave this a shot last night for dinner. There were a few hiccups, but it turned out better than I expected. (I expected dismal failure, lol.)
This is the rice cooker I used. It's just a small, simple Cuisinart.
It's only got two settings: Cook and Warm. (This would cause a bit of a problem later on.)
Everyone in the pool! 2 cups of Bisquick, 2 eggs, 1 cup of milk.
Everything's mixed to uniform consistency, as per directions; lid's put on; set to Cook.
I set an external timer to 45 minutes and left the kitchen. When I returned about 10-15 mins later, the switch had already flipped to Warm. I tried setting it back to Cook several times, but it would soon switch to Warm each time.
After the prescribed 45 minutes (mostly at Warm setting), I poked the top about three times intermittently with a toothpick to test for done-ness. Each time it came out gooey. So I let it Warm for about another 20 mins. After over an hour total, I was concerned about the edges burning, so I took it out and flipped it over. . .
Voila! The exterior turned out pretty much perfect. And the insides were mostly good. But the bottom. . .
. . . was still undercooked.
So I horizontally sliced away the undercooked bottom, sliced it in half again, drenched those slices in butter and syrup, and enjoyed!
It was a tad dry, but the syrup really helped in that regard.
Overall, it wasn't a bad experience. Given that it was my first time, and the issue I had with the Cook/Warm switchover, I'd say it turned out pretty well. I'd try it again, but with a rice cooker with an actual timer, so that I can control the Cook time.
This is the rice cooker I used. It's just a small, simple Cuisinart.
It's only got two settings: Cook and Warm. (This would cause a bit of a problem later on.)
Everyone in the pool! 2 cups of Bisquick, 2 eggs, 1 cup of milk.
Everything's mixed to uniform consistency, as per directions; lid's put on; set to Cook.
I set an external timer to 45 minutes and left the kitchen. When I returned about 10-15 mins later, the switch had already flipped to Warm. I tried setting it back to Cook several times, but it would soon switch to Warm each time.
After the prescribed 45 minutes (mostly at Warm setting), I poked the top about three times intermittently with a toothpick to test for done-ness. Each time it came out gooey. So I let it Warm for about another 20 mins. After over an hour total, I was concerned about the edges burning, so I took it out and flipped it over. . .
Voila! The exterior turned out pretty much perfect. And the insides were mostly good. But the bottom. . .
. . . was still undercooked.
So I horizontally sliced away the undercooked bottom, sliced it in half again, drenched those slices in butter and syrup, and enjoyed!
It was a tad dry, but the syrup really helped in that regard.
Overall, it wasn't a bad experience. Given that it was my first time, and the issue I had with the Cook/Warm switchover, I'd say it turned out pretty well. I'd try it again, but with a rice cooker with an actual timer, so that I can control the Cook time.
The top half looks pretty good, maybe try it again with just one cup of Bisquick , or maybe try flipping it over to get the other side cooked.
Roland1979
Junior Member
In America thin pancakes might not be called pancakes but they were probably brought from Europe. Either way, you should know that in Europe there exist multiple types that are not thick like American pancakes and use a different batter. One is a crepe and one would translate to pancake. The pancake is thicker then a crepe, but not nearly as thick as the American type. It probably got in invented in Europe too, so to say we are wrong is probably wrong in itself. It's a translation thing.
DUFFMCWALIN
Member
No one is wrong, just culturally different.
Do you mean halve the entire recipe (1 cup Bisquick, 1 egg, 1/2 cup milk), or just halving the amount of Bisquick (1 cup Bisquick, 2 eggs, 1 cup milk)? And I'm really hesitant about flipping the whole thing over and putting it back in the cooker to cook the underside. Has anyone successfully done that?
AbortedWalrusFetus
Member
We only buy unsalted butter in my house! Unsalted butter on pancakes is great. Just adds a little bit of creaminess.
Zoe
Member
Flipping it would kind of defeat the purpose.
I sincerely apologise for calling you American. No one deserves that.
Something like that would probably produce optimal results. But some of us plebes hafta make do with what we've got.
Khalifa Jayy
Banned
Yea, I'd have to cover it in syrup then dip it into syrup then let it marinate in syrup before taking a bite. No thanks.
ManDudeChild
Member
. . . was still undercooked.
Might consider (if this happens next time) simply cutting off the under cooked bits and tossing them in a pan for a minute. Saves having to drown your food in sugar and butter.
[Edit: come to think of it it might be a great move to slice the whole thing up and put each slice into a pan with some butter.]
metsallica
Member
THIS POST IS SO... VIVID.
And woodypop, even with the under-cooked bottom that looks glorious. You win.
Yup, I just made one and it turned out well.
Since it was just a test run that I'd be eating for lunch, I didn't put in that much mix and only ended up getting a flat layer cake about an inch and a half thick. Despite being just a barebones mix of...uh.....mix and water, it tastes fine and the consistency is solid. Adding some nutella on it makes it even better!
Will try this again later with my wife, so we can see if we can get it to puff up like those pictures and maybe also start adding different stuff into the mix.
Since it was just a test run that I'd be eating for lunch, I didn't put in that much mix and only ended up getting a flat layer cake about an inch and a half thick. Despite being just a barebones mix of...uh.....mix and water, it tastes fine and the consistency is solid. Adding some nutella on it makes it even better!
Will try this again later with my wife, so we can see if we can get it to puff up like those pictures and maybe also start adding different stuff into the mix.
GungHo
Single-handedly caused Exxon-Mobil to sue FOX, start World War 3
You need to get one of those el cheapo ones that has no concept of safety features.
echoshifting
Banned
Thank you for this excellent writeup! This is the exact rice cooker I have, so all this is super helpful to me.
chaostrophy
Member
For Zojirushi owners who don't have a Cake setting, I heard from a friend that the Porridge one works for this, I think it cooks slower for a longer period than the standard white rice setting.
TwEE-N-Toast
Banned
I wouldn't know what to do with that much pancake. Interesting to look at but eating that much would give me too much size diversity anyway.
Arsenic Yellow
Member
Mines the same way. Once it clicks to warm, keep it in there for a while. Mine wasn't cooked despite it turning to warm, so I kept it in and just kept regularly checking on it until the top was firm
came out great
Winterfang
Banned
I got a rice cooker that pretty much looks like this:
You guys think it would work with it?
That's a rice cooker to me.
Take a medicine dropper syringe, fill with syrup and enter the pancake. Drown it from the inside out.
About how long did it take? Been an hour and the middle is still gooey.
Might have used to much batter.
Edit.
Done!Top burned a little and stuck to the pot. Did up some Apple's and sugar to go with.
Taste great!
industrian
will gently cradle you as time slowly ticks away.
I need to try this.
So I tried it with my shitty cheapo Rice Cooker. I had the "setting itself to warm" problem, so I had to keep an eye on it to switch it back every 5 minutes.
The result was satisfiying. Not really thick but properly cooked and super dense. I added blueberries and bananas for taste, great call.
The result was satisfiying. Not really thick but properly cooked and super dense. I added blueberries and bananas for taste, great call.
Haha, thx! First time lucky. =)
No problem, hope yours turns out well! I think ima try it again this weekend and spruce up the ingredients a bit.
Dead Prince
Banned
someone core out the center and fill it with strawberry ice cream.
Oh god I LOVE those. Also, another breakfast crepe-like food is Dosa.
So. Freaking. Good. Mom made 'em for breakfast every day. I only wish she could've made different types of chutni too, but she works/worked from 7 - 3 and never had the time. :/
sixteen-bit
Member
I really want to try this.
newshinycd
Member
So I figured I would upload a picture of the one I made
I have a combination rice cooker/slow cooker. I buttered the bottom of the container to make sure the pancake didn't stick. Turned it on and pressed the brown rice setting which cooks based on weight or something. Manual said it was about 50 minutes for 2 cups which was the same amount of pancake batter. It only took about 45 minutes, though.
Should have waited about half way in to put the chocolate chips in so they didn't sink to the bottom.
It was alright. Seemed to be missing something, and it was just slightly on the dense side. I might cut out about half a cup of Bisquick but leave the same amount of milk and eggs. Also more sugar, vanilla, and probably more chocolate chips.
I have a combination rice cooker/slow cooker. I buttered the bottom of the container to make sure the pancake didn't stick. Turned it on and pressed the brown rice setting which cooks based on weight or something. Manual said it was about 50 minutes for 2 cups which was the same amount of pancake batter. It only took about 45 minutes, though.
Should have waited about half way in to put the chocolate chips in so they didn't sink to the bottom.
It was alright. Seemed to be missing something, and it was just slightly on the dense side. I might cut out about half a cup of Bisquick but leave the same amount of milk and eggs. Also more sugar, vanilla, and probably more chocolate chips.
Host Samurai
Member
Oh lawd. Will try this on high carb day for sure
impetuous_silly
Member
Why use pancake batter and not regular cake batter. I'm missing something here. I mean, the whole reason why pancakes are as good as they are is because they're fried in a pan.
Zoe
Member
Cakes are sweet, pancakes are savory
mightynine
Member
I need this in my life.
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