Ingredients
2 cups all purpose flour
2 1/2 tsp baking powder
2 tbsp granulated white sugar
2 large eggs
1 1/2 cups milk
Instructions
In a large bowl whisk together eggs and milk until completely blended
Add in remaining ingredients one at a time and whisk until only very small lumps remain (note, when measuring flower, scoop with a spoon and level, do not pack)
Thoroughly grease the interior of instant pot (spray very well with Pam/Canola oil, give an extra coat to the bottom)
Pour batter into IP. Place lid on sealed. Set IP to Rice mode, low pressure, 45 minutes. (if using a newer instant pot, you may need to set to Multi-grain mode, 45 minutes, low pressure to avoid a "Burn" warning)
Once the timer goes off, open the IP (should not have sealed) and loosen the sides with a spatula. The pancake should easily come out at that point. If needed, pull out the interior pot and tip to the side until it loosens from the bottom.
Top with traditional pancake toppings