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Mug Pancakes

the perfect breakfast whilst travelling
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Course: Breakfast, Dessert, lunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • ½ mug self-raising flour if you can't find self-raising use plain flour plus 1 tsp baking powder
  • 2 tbsp sugar any will do
  • 1 tbsp oil any will do
  • ½ mug dairy-free milk

Equipment

  • 1 frying pan
  • 1 mug
  • 1 bowl
  • 1 spoon

Method
 

  1. Place the flour and sugar into a bowl
  2. Stir in the oil and milk and mix until you have a smooth paste
  3. If you have time it's good to leave it to sit for half an hour, but you don't have to
  4. Heat a frying pan to medium hot and drizzle in a tiny bit of oil
  5. Add a large spoonful of pancake batter to the pan and cook on one side until bubbles start to appear on the top and the edges start to look dry. This should take about 1 to 2 minutes.
  6. Flip over and cook for a further minute or so until golden on both sides
  7. Serve immediately or eat cold! These keep for up to two days if covered well

Notes

If you fancy a change you could add some chocolate chips, a mashed banana or some cinnamon