- Level: Easy
- Total: 10 min
- Active: 5 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 420
- Total Fat
- 15 g
- Saturated Fat
- 9 g
- Carbohydrates
- 69 g
- Dietary Fiber
- 3 g
- Sugar
- 38 g
- Protein
- 6 g
- Cholesterol
- 41 mg
- Sodium
- 532 mg
Pancakes bowls work much the same as mug cakes, allowing the microwave to do the work. The method saves all the hassle of frying the pancakes on a griddle, and they are pretty much done in a couple of minutes.
- Level: Easy
- Total: 10 min
- Active: 5 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 420
- Total Fat
- 15 g
- Saturated Fat
- 9 g
- Carbohydrates
- 69 g
- Dietary Fiber
- 3 g
- Sugar
- 38 g
- Protein
- 6 g
- Cholesterol
- 41 mg
- Sodium
- 532 mg
Ingredients
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Directions
- For the pancake: Add 1/4 cup flour, 1/6 cup buttermilk, 1 tablespoon butter, 1/2 tablespoon maple syrup and half the lemon zest to a wide bowl. Mix until combined.
- Sprinkle over 2 tablespoons blueberries.
- Wipe the edge of the bowl, then place in the microwave and cook on high until the center of the pancake is just cooked, 2 to 2 1/2 minutes (see Cookโs Note). Garnish with some softened butter, canned whipped cream, warm maple syrup and more blueberries. Repeat with the remaining ingredients to make another serving.
Cook’s Note
Not all microwave ovens cook at the same rate. After 2 minutes, check the pancake bowl to see if the mixture has cooked, and if not, continue at 30-second intervals until you have a pancake consistency.
