Charlene's Recipe

Oven Puffed Pancakes

Category: for the heart

Serves 4

1/2 cup all purpose flour (see cooks tip)
2/3 cup fat free or low fat buttermilk
Egg substitute equivalent to 1 egg or 1 large egg
2 Tbsp sugar
1 tsp grated orange zest
1/4 tsp salt
vegetable spray
1 Tbsp corn oil stick margarine, melted
2 tsp sugar
1/2 cup fat free or low fat plain yogurt (optional)
1 cup quartered strawberries or 1 cup blueberries

Preheat oven to 425 F.
In a medium bowl, stir together flour, buttermilk, egg substitute, egg white, 2 Tbsp sugar, orange zest and salt until moistened.
Lightly spray a 9 inch pie pan (regular or deep dish) with vegetable oil spray. Pour in margarine and tilt pan to coat bottom. Pour batter into pan. Do not stir.
Bake for 18-20 minutes or until puffy and golden. The pancake will collapse when removed from the oven.
To serve, sprinkle pancake with 2 tsp sugar. Cut into 4 wedges. Places on plates. Top with yogurt and berries. Serve immediately.