1 T. unsalted butter
Non-stick cooking spray — butter flavor or regular
1/2 C. Egg Beaters, lightly beaten
1/2 C. All Purpose Flour
1/2 C. Skim Milk
1 tsp. Vanilla Extract
1 T. Granulated Sugar
Pinch Nutmeg
Pinch Salt
1 C. Fresh Blueberries – rinsed and Patted dry
1/2 Lemon
1/4 C. Confectioner’s Sugar

Position a rack in the lower third of the oven and preheat to 425 degrees F. After preheating for 10 minutes, add the butter and a 5 second spray of cooking spray to the pan. Set the pan in the oven to preheat 10 minutes. In a large bowl, add egg beaters then whisk in flour, milk, vanilla, sugar, nutmeg and salt. Stir in the berries. Set a small sifter in a dish and pour the confectioner’s sugar into it. Set this and the lemon half (plus a reamer if you have one) near the stove. Pour the batter into the preheated pan and return it to the oven to bake for 15-20 minutes, until the edges are puffed up high and are golden brown. Remove the pan from the oven. Squeeze the juice of the halved lemon over the whole surface of the pancake, and sift on the confectioner’s sugar. Serve hot, directly from the baking pan, cut into wedges. Spoon a little of the pan sauce over each slice.

Yield: 1 10” Pancake; 4 servings
Serving Size: 1/4 Pancake Wedge

Calories: 175
Fat: 3.4g
Fiber: 1g

Notes: although it comes out of the oven really big and puffy, as you lemon/sugar it, the pancake sinks a bit and the texture gets thicker, gummier. But it tastes really nice. Sweet, almost like blueberry pie. One wedge isn’t terribly filling though. Fill up with another 1/2 C. of fresh berries served over the puff and a couple slices of bacon, lean ham, or canadian bacon on the side. Yum