I was recently introduced to the delightful concept of mug pancakes. When you don’t want to go to the hassle of making a whole batch of pancakes, this works great. I have a variation on the concept that I think is even better.
The classic mug pancake using Bisquick is to use ¼ cup of Bisquick mix, 1/8 cup of milk, whisk it together in a mug, and bake in the microwave for a minute or more. (In my little low-power microwave, it’s more like two minutes.) However I recommend adding 1 tbsp. beaten egg or Egg Beaters—which I happened to have on hand—which brings it in line with 1/8 of the Bisquick box recipe.
And now, as promised, the variation.
Mug pancake with sausage
- ¼ cup Bisquick mix
- 1/8 cup milk
- 1 tbsp. beaten egg
- 2 tbsp. butter or margarine
- 3 frozen fully cooked sausage links
- Coffee mug
Add Bisquick, milk, and egg to mug, and whisk to combine. Insert sausage links into batter. (They will stick out well over the top.) Cut butter or margarine into small chunks and add to batter. Nuke for 1:30 to 2:30 depending on microwave power, basically until batter is cooked through—an inserted knife or toothpick should come out pretty clean.
This is only one pancake worth, essentially. Do not give in to the temptation to double the pancake—it will overflow the mug. The butter is there for extra flavor, but it will probably be better with more melted on afterward. If you’re a syrup person, you can always add that later. If you’re adventurous, you could try mixing some in with the batter.
Because I’m a sucker for bad ideas, I’m now wondering if an oven-baked variation on this concept could be used to make little pancake cups and give the McGriddle a run for its money. Here’s what I’m thinking: Mix some syrup into the batter, and put about 3 tbsp. of batter into each pocket of a buttered muffin pan. Using something that can withstand heat as about a ½-inch spacer, put an identical muffin pan on top (buttered on the bottom), and bake for about 15-20 minutes at 350°. Heat up some sausage and cut it into chunks, and scramble some eggs. Add eggs, cheese, and sausage to the finished pancake cups—or add them a few minutes before the cups finish cooking. The main part I’m wondering about here is the syrup, if there’s a risk it could burn; every recipe I’ve ever seen for homemade maple-infused pancakes has discussed creating maple crystals first that get mixed into the batter in their hardened form.