1/2 c. flour
1 tbsp. sugar
1/2 c. milk
1 tsp. vegetable oil
1 tsp. vanilla extract
2 eggs, lightly beaten
Vegetable cooking spray
1 1/2 tsp. powdered sugar
2 lemon wedges

Combine flour and sugar in a bowl; set aside. Combine milk, oil, vanilla and eggs. Add to dry ingredients; stir well with a wire whisk. Set aside.

Wrap handle of a medium nonstick skillet with foil; coat skillet with cooking spray. Pour batter into skillet. Bake at 425 degrees for 20 minutes; reduce heat to 350 degrees and bake an additional 3 minutes or until puffed and golden.

Carefully remove pancake from skillet; sprinkle with powdered sugar. Cut pancake in half; serve immediately. Serve with lemon wedges. Yield 2 servings (about 262 calories per serving.)