Directions

To Cook

1. Add eggs, milk and vanilla extract into a large mixing bowl. Whisk thoroughly to combine.
2. Sift over the self raising flour and caster sugar. Whisk through until batter is fairly smooth but with a few lumps.
3. Grease rice cooker bowl with butter.
4. Pour over half of the pancake batter.
5. Cook the pancake using the white rice setting on your rice cooker, or according to the manufacturer’s instructions.
6. Once timer has finished, use a toothpick to test if it has cooked. If still raw, cook again.
7. Once fully cooked and toothpick comes out clean and pancake springs back when touched, remove from rice cooker and allow to cool for 5-10 mins.
8. Repeat with remaining batter. Carefully transfer onto a plate by inverting. Dust over icing sugar, spoon over berries and drizzle with maple syrup, then serve.