Rich, gooey, and ready faster than your oven even finishes preheating — this mug cake is the answer to a sudden chocolate craving. No mixer, no baking pan, just one mug and a microwave.
Ingredients
- 1 1/2 cups all-purpose flour
- 3 1/2 tsp baking powder
- 1 tsp salt
- 1 tbsp sugar
- 1 1/4 cups milk
- 1 large egg
- 3 tbsp melted butter
- 1 cup fresh blueberries
Instructions
- In a large bowl, sift together the flour, baking powder, salt, and sugar.
- Make a well in the center and pour in the milk, egg, and melted butter. Mix until just smooth — don’t overmix.
- Gently fold in the blueberries.
- Heat a lightly oiled griddle or frying pan over medium-high heat.
- Pour about 1/4 cup of batter per pancake onto the griddle.
- Cook until bubbles form on top and the edges look dry, 2-3 minutes, then flip and cook until golden brown, another 1-2 minutes.
- Serve warm with maple syrup, extra blueberries, or a dusting of powdered sugar.
Tip: let the batter rest for 5 minutes before cooking — it makes the pancakes noticeably fluffier.
