Step 1

In a 12oz (355ml) microwave-safe mug, mix the flour, sugar, baking powder, and salt.

Step 2

Add the oil, vanilla, and the milk and mix together really well until smooth, making sure to get right into the bottom edges of the mug where dry flour can hide out. Smush any floury lumps against the side of the mug with the spoon to break them up.

Step 3

Microwave on full power. All microwaves are different. In mine it takes 80 seconds to cook. The first time you make it I recommend cooking for 60 seconds, then finishing off in 10 second increments. It is better for it to be very slightly underdone that overdone because it will continue to cook a bit once removed from the microwave.

Step 4

While cooking it will rise up over the top of the mug by about ½ an inch. That's normal. It shouldn't overflow as long as you used a 12oz mug.

Step 5

When ready the pancake will have puffed up and come away from the edges of the mug and if you poke it carefully it should spring back (like testing a cake). A skewer or toothpick inserted should emerge clean and if you break the centre open a little it should look fluffy. It is normal for it to deflate a bit once removed from the microwave.

Step 6

Serve immediately with vegan butter, maple syrup, and other toppings of choice.

Step 7

Make a note of how long it took in the microwave so you know for next time!