Experiment: Rice Cooker Pancake with Fruit
A few weeks ago I tried making a rice cooker pancake ( http://chowhound.chow.com/topics/980190 ) and it turned out pretty well. I kept things simple with this recipe: http://allrecipes.com/recipe/easy-pan...
Last weekend I wanted to up the stakes by adding some peaches and using brown sugar instead of white. The result looked great but was not really cooked through.
Chunks of Peaches
Into the Rice Cooker
The Pancake (flipped over)
It looked good but one side was pretty uncooked and so was the middle. We had to finish baking it in the oven. Did the fruit make that much difference? Anyone have any theories or ideas for next time?
Yours looks so pretty compared to mine, much like the original photo! What cooking setting are you using? I used the sushi rice cycle as recommended on one of the articles I looked at, but I wonder if playing around with the different cycles might make a difference. It does seem to need to cook a bit longer so maybe a brown rice cycle might do it?
Fruit can make batters take a bit longer due to the moisture, especially in something like peaches.
Dried fruit won't affect the batter in that way, though that's not really what you're going for I guess.
I'd try just cooking it longer, or you could instead sauté up the peaches with some brown sugar and water (maybe some cinnamon or vanilla?) and make a compote to serve with the pancake.