Things you'll need:
Nonstick cooking spray

1 1/2 cups all-purpose flour (see Cook's Note)

3 tablespoons sugar

1 tablespoon baking powder

1/2 teaspoon kosher salt

2 large eggs, at room temperature

1 1/4 cups milk, at room temperature

3 tablespoons unsalted butter, melted and cooled, plus more for serving

1/2 teaspoon pure vanilla extract

Maple syrup, for serving

and a rice cooker, obviously.

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Directions:

1, Lightly coat the inner pot of a 10-cup rice cooker with nonstick cooking spray.

2, Whisk the flour, sugar, baking powder and salt in a large bowl. Whisk the eggs, milk, butter and vanilla in a medium bowl until incorporated. Whisk the egg mixture into the flour mixture until just combined (it's OK if there are a few lumps).

3, Pour the batter into the prepared pot, place the pot into the rice cooker and seal the lid shut. Set the rice cooker on the standard white rice cycle and cook until the underside of the pancake is golden brown, the top is firm yet bouncy to the touch and a toothpick inserted into the center comes out clean, 35 to 50 minutes (see Cook's Note).

4, Invert the pancake onto a plate. Cut into wedges and serve with butter and syrup.


Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off excess.
(Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
Cooking time will vary depending on the rice cooker.
Some rice cookers will switch to the "warm" setting when they sense liquid is gone, so occasionally check and reset to "cook."