Ingredients
- All-Purpose Flour: 1/4 cup (or 4 tablespoons). This provides the structure for our pancake.
- Granulated Sugar: 1 tablespoon. For a touch of sweetness. You can adjust this to your personal preference.
- Baking Powder: 1/2 teaspoon. This is the crucial leavening agent that makes the pancake rise and become fluffy in the microwave’s quick-cooking environment. Ensure your baking powder is fresh for the best results.
- Salt: A tiny pinch (about 1/8 teaspoon). Salt enhances the other flavors and balances the sweetness.
- Milk: 1/4 cup (or 4 tablespoons). You can use any milk you prefer – whole, skim, almond, soy, or oat milk all work wonderfully.
- Vegetable Oil or Melted Butter: 1 tablespoon. This adds essential moisture and fat, preventing the pancake from becoming dry or rubbery. Melted coconut oil also works great.
- Vanilla Extract: 1/4 teaspoon. A small amount adds a wonderful depth of flavor, making it taste like a traditionally made pancake.
Instructions
- Choose Your Vessel: Select a large, microwave-safe mug or a small, deep bowl. A standard 12-14 ounce mug is ideal. It’s important to use a vessel that is large enough to allow the pancake to rise without spilling over the sides.
- Grease the Mug: Lightly grease the inside of your mug or bowl with cooking spray, a little bit of butter, or oil. This is a critical step to ensure your pancake slides out easily and doesn’t stick to the bottom.
- Mix the Dry Ingredients: In your chosen mug, add the all-purpose flour, granulated sugar, baking powder, and the pinch of salt. Use a fork to whisk these ingredients together thoroughly. This ensures the baking powder is evenly distributed, which is key for a uniform rise.
- Add the Wet Ingredients: Pour the milk, vegetable oil (or melted butter), and vanilla extract directly into the mug on top of the dry ingredients.
- Combine Gently: Using the same fork, stir the wet and dry ingredients together until they are just combined. It’s very important not to overmix! A few small lumps in the batter are perfectly fine. Overmixing will develop the gluten in the flour, resulting in a tough, dense, and rubbery pancake instead of a light and fluffy one. The batter should have the consistency of a typical, thick pancake batter.
- Microwave to Perfection: Place the mug in the center of your microwave. Cook on high power for 60 to 90 seconds. Microwave times can vary significantly based on the wattage of your appliance.
- For lower-wattage microwaves (around 700-900W): You may need closer to 90 seconds.
- For higher-wattage microwaves (1000-1200W): Start with 60 seconds.
- The pancake is done when the top looks dry and springs back lightly when you touch it. It will have pulled away from the sides of the mug slightly. It’s better to slightly undercook it and add 10 more seconds than to overcook it.
- Let it Rest: Carefully remove the hot mug from the microwave. Let the pancake rest for about 30-60 seconds. This allows the cooking process to complete and makes it easier to remove from the mug if you choose to plate it.
- Serve and Enjoy: You can eat your pancake directly from the mug or carefully run a knife around the edge and invert it onto a plate. Top with your favorite fixings and dig in immediately!
Nutrition
- Serving Size: One Normal Portion
- Calories: 280-320
- Sugar: 13g
- Sodium: 250mg
- Fat: 12g
- Carbohydrates: 40g
- Protein: 6g