Jennifer Lee's brilliant new book, "5-Minute Mug Cakes", which contains nearly 100 scrumptious microwave cakes, isn't just limited to dessert recipes. Finally, your trusty microwave can be used for something more than just reheating leftovers. You won't believe the amazing desserts you can make this book: cookies, brownies, cakes, and of course, breakfast options.
My ideal breakfast almost always involves pancakes. With this recipe, you can makejust a single pancake. No need to whip up a family-sized amount of batter or flip thepancakes on the griddle. Just mix, microwave, drizzle some syrup, and enjoy!
RECIPE: Maple Syrup Pancakes
¼ cup (30g) pancake mix (like Bisquick
)2 tbsp (30ml) fat-free milk
1 tbsp (20g) maple syrup, plus additional for drizzling
Topping and Decoration (optional, serves 2)
½ cup (120ml) heavy whipping cream
2 tsp granulated sugar mini pancakes
Combine all ingredients in an oversized microwave safe mug. Mix with a small whisk until ingredients are combined and only small lumps remain.
Cook in microwave for about 1 minute. If cake is not done, heat an additional 15 seconds. Let cake cool a few minutes.
Place the whipping cream and sugar in the mixing bowl of stand mixer (or use a handheld mixer), and mix on high speed until peaks form. Top the cake with the whipped cream and mini pancakes, and drizzle with syrup, if desired.