1/2 c. flour
3/4 c. egg substitute (or 3 eggs)
1/2 c. skim milk
5 tsp. butter, melted
2 c. sliced fruit
Powdered sugar and lemon wedges

Preheat oven to 450 degrees. Gradually add flour to egg substitute, beating with rotary beater or in blender. Stir in milk and butter.

Pam spray a 9 or 10 inch ovenproof skillet (round cake pan works well). Bake for 20 minutes. (Pancake will form a well in the center and sides will puff up.)

Spoon fruit into center of pancake. Cut into wedges and serve immediately with sugar and lemon. Makes 2 servings.