– 1 3/4 cups all-purpose flour – 1 tablespoon baking powder – 3 tablespoons granulated sugar – 1/4 teaspoon salt – 11/4 cups warm milk – 1 egg – 4 tablespoons unsalted butter melted – 1 teaspoon vanilla extract – Fresh blueberries if desired
In a larger bowl, whisk together the milk, egg, melted butter, and vanilla extract, add the dry ingredients and stir just until combined.
Pour 1 cup of water (1.5 for 8-quart IP) into the bottom of the pot. Set the trivet inside. Place the egg molds on the trivet. You can stack up to 3 on top of each other.
Close the lid and set the vent to sealing. Press the pressure cook button and set the time for 8 minutes. When the time is up, allow a 3 minute natural pressure release before releasing the remaining pressure.
Be careful when removing the lid so water doesn’t pour into the mold.
Take out the egg molds and carefully flip them upside down to release the pancake bites. Recipe will make 14-21 bites depending on how full you fill the mold.
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