¾cupshredded apple, preferably tart or sweet-tart (I used Jonagold)
2tablespoonsdry buttermilk pancake mix
Spray a 16 to 20-ounce mug with non-stick cooking spray.
In the mug, whisk together the apple, pancake mix, sugar and egg until well blended.
Microwave on HIGH for 1-½ to 2 minutes (checking after 1-½ minutes), or until puffed and set at the center.
To prep ahead: Place the shredded apple in a small airtight container, cover and refrigerate. If desired add a few drops of lemon juice to prevent browning. Whisk the egg and sugar in the mug. Cover and refrigerate until ready to use. Keep the pancake separate in a small airtight container.