Ingredients

The following ingredients have 4 Servings
  • 1 ¾ cups (200 grams) all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2 tablespoons granulated sugar (granulated)
  • 1¼ cups (300 ml) milk (warm)
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 4 tablespoons unsalted butter (melted)

Instruction

  • In a bowl sift the flour, baking powder, salt, and add in the sugar. And set aside.
  • In a second mixing bowl, whisk together the milk and egg, then whisk in the melted butter and vanilla extract.
  • Pour the milk mixture into the dry mixture, and lightly whisk until just combined. A few lumps are ok. Allow the batter to sit for a few minutes.
  • Spray the molds and pour the batter into the egg silicone mold filling ¾ of each of the molds as the pancake bites will rise a little. Cover, and place on a trivet.
  • Add 1 cup of water to the Instant Pot stainless steel insert. Then lower the trivet into the pot (you can stack 2 or 3 on top of each other). Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 7 minutes at high pressure.
  • The Instant Pot will take around 6-7 minutes to come to pressure and start cooking. When the cooking program ends, allow the steam to be naturally released for 5 minutes, then release the rest of the steam manually. Carefully remove the lid. And take out the molds.
  • Allow them to cool down a little before you take the pancake bites out. Squeeze the sides a little, then push each from the bottom slowly onto a plate so you don't break them.