Vegetarian

Giant Instant Pot Pancake is for Breakfast.

Giant Instant Pot Pancake takes 5 minutes to prepare.

Giant Instant Pot Pancake takes 45 minutes to cook.

Giant Instant Pot Pancake makes 4 servings.

The ingredients for Giant Instant Pot Pancake are:

2 cup Flour - Gold medal all purpose flour
2 tbsp Maple Syrup
2 large Egg, fresh, whole, raw
1.5 cup Dairy, Milk - Whole - 1 cup
2.5 tsp Baking Powder

Here is how you make Giant Instant Pot Pancake:

In a large mixing bowl, whisk together eggs and milk until completely blended. Add in remaining ingredients and whisk until only very small lumps remain in the batter. When measuring out the flour make sure you measure it properly by spooning it into the measuring cup and then leveling off your cup. If you only use the measuring cup to scoop out the flour, you will over-pack your flour which will cause your batter to be too dry which can cause it to then stick to the bottom of the pot when cooking.Thoroughly grease the interior of your instant pot with cooking oil spray (I used a canola oil spray). I recommend giving a few extra coats to the interior bottom of the pot to prevent the cake from getting stuck to the bottom. Pour in batter.Seal lid with vent closed and program instant pot to manual mode. Set pressure to low pressure. Then set to cook for about 45 minutes. 45 minutes will produce a crispy brown top. If you want something a little less crispy, you may want to try a few less minutes. (Update: Some people have reported an issue with their Instant Pot giving an overheating error. It appears to be happening with certain models of the Instant Pot such as the 6-in-1 bluetooth version. If this happens, you can also try to set it to rice mode instead of manual, low pressure, 45 minutes, which seems to solve the issue.)Check on the cake when the Instant Pot indicates it's done cooking. Your instant pot should not have sealed because of the low pressure and lack of liquid. The cake will look quite pale when finished because this is the bottom of your cake. When you touch the cake, it should bounce back with no uncooked batter remaining on it and the cake should be pulling away from the sides. If you cake is not quite done, let it continue to cook on low pressure for a few more minutes.Use a spatula to further loosen cake from the sides of the pan. Sometimes the cake gets a little bit stuck to the bottom, so you just need to carefully peel it away with your spatula. Very carefully, pop the cake out upside down so that the bottom is now the top. The top of the cake should be a golden brown and crispy.Serve with your favorite pancake toppings.Serving Size: 1/4 of the pancakeNumber of Servings: 4Recipe submitted by SparkPeople user MEREGCARR.

The nutritional information for Giant Instant Pot Pancake is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 319.9

• Total Fat: 5.4 g
• Cholesterol: 106.1 mg
• Sodium: 386.2 mg
• Total Carbs: 56.2 g
• Dietary Fiber: 2.0 g
• Protein: 12.2 g