Ingredients

The following ingredients have 8 Servings
  • 2 cups all-purpose flour (, spooned and leveled)
  • 1/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 2 large eggs
  • 1 & 1/2 cups whole milk
  • 1/4 cup unsalted butter (, melted)
  • 1/3 cup blueberries ((fresh or frozen))
  • For serving: pat of butter, maple syrup, and blueberries

Instruction

  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Add in the eggs, milk, and melted butter; whisk to combine.
  • Dust the blueberries with a little flour and gently fold them into the batter with a spatula until incorporated.
  • Coat your rice cooker bowl with nonstick cooking spray. Pour batter into bowl, close the lid and set rice cooker menu to cook/steam for 50 minutes.
  • Turn out onto a cutting board.
  • Slice into 8 even wedges.
  • Serve immediately on individual plates with a pat of butter, a drizzle of maple syrup, and a few fresh blueberries.NOTE: Not all rice cookers are the same. Please read the notes below.