Your rice cooker isn't only for plain grains. You can use it the way Stephanie Le of does—to make a giant pancake that's as delicious as the stove-top version but practically cooks itself. Prep your pancake batter—find the recipe from the September issue's "Now You're Cooking" here—and pour it into your rice cooker bowl, leaving a few inches at the top so your pancake will have room to rise. Turn on the machine and let the batter cook for 45 minutes or longer. You'll know the pancake is finished when it's risen and rounded and a cake tester comes out clean. (You may need to restart the rice cooker once or twice to keep it going). Flip it onto a plate and serve with whipped cream, fruit and whatever else you're craving.



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