How to make epic pancakes with your Japanese rice cooker

Rice Cooker Pancakes

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RP 3

Every summer, I try to spend as many days as possible on the beach at Enoshima, and each time I get out of the station and walk towards the sand, I pass a long line of people waiting for a seat at the local pancake restaurant. This isn’t Japan’s only pancake joint with a lengthy wait, either, as you can find similar eateries with comparable lines in Tokyo, too.

It used to strike me as a little weird. After all, whipping up a stack of pancakes isn’t exactly the most challenging culinary feat. It can get tedious, though, as you settle into a monotonous pattern of plopping batter into the pan, flipping the half-cooked cake, and repeating over and over again.

Or, you could bypass all that by making an entire batch of pancakes all at once in a rice cooker.

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Bacon and Cheese Pannekoek

Bacon and Cheese Pannekoek

One of the most delicious foods I had the pleasure of trying in Holland was a pannekoek, a Dutch pancake. These pancakes are far different from American ones. They are not fluffy, but instead are thin like crepes. Locals fill them with fruits, meats, cheeses, or just top them with powdered sugar.

I tried the bacon and cheese pannekoek and it was AMAZING! If it were any bigger, I don’t think they’d have a plate big enough for it! The batter has a unique and deliciously fresh flavor, while the fillings were cooked perfectly. There was a perfect ratio of pannekoek to bacon and to cheese.

I finished off dinner with a traditional favorite…sprinkled with powdered sugar! There is something so wonderful about a food like this. It’s so versatile and, unlike most foods you eat out, doesn’t make you feel sick afterwards. I ate a LOT of food here, and I felt full and happy. No regrets!

So if you are ever in Holland…I would strongly suggest ordering up some pannekoeken! You won’t regret your decision.