Pint Recipe

Prepare container

Choose a heatproof pint jar or large microwave-safe mug (at least 16 oz/500 ml). Lightly grease the inside with neutral oil or spray to prevent sticking.

Combine dry ingredients

In a small bowl, whisk together 3/4 cup all-purpose flour, 1/2 teaspoon baking powder, 1 teaspoon granulated sugar, and 1/8 teaspoon fine salt until evenly combined.

Combine wet ingredients

In a separate bowl or measuring cup, whisk 1/2 cup milk and 1 large egg until smooth. Stir in 1 tablespoon melted unsalted butter.

Form batter

Pour the wet mixture into the dry ingredients and stir until just combined; a few small lumps are fine. If using optional mix-ins (about 1/4 cup), fold them in now.

Transfer to pint

Scrape the batter into the prepared pint jar or mug, leaving about 1/2 inch headspace to allow for rise. Smooth the top with a spatula.

Bake or microwave

Oven method: Preheat oven to 375°F (190°C). Place the pint on a baking sheet and bake 18–22 minutes, until the top is golden and a toothpick inserted into the center comes out clean. Microwave method: Microwave on high for 90–120 seconds (depending on microwave power). Start checking at 90 seconds; cook in 10–15 second bursts until set but not rubbery.

Rest and serve

Let the pint rest 3–5 minutes to finish cooking and cool slightly. Serve warm directly in the jar or unmold onto a plate. If desired, top with extra butter, a sprinkle of salt, fresh herbs, jam, or syrup depending on chosen mix-ins.