3 eggs
1/4 c. all-purpose flour
1/4 c. whole wheat flour
1/2 c. lowfat or skim milk
2 tbsp. vegetable oil
2 tbsp. confectioners' sugar
1 lemon, cut into 4 wedges
1 c. applesauce

Preheat oven to 425 degrees. In a bowl, beat the eggs, flours, and milk together until ingredients are blended. Heat the oil and the butter in a heavy 10-inch ovenproof skillet set over medium heat. When the butter begins to foam, pour in the batter all at once.

Cook the pancake on top of the stove until it begins to firm up, about 2 minutes. Loosen the edges of the pancake with a spatula, then slip the spatula under the center of the pancake and quickly flip the pancake over. (The batter will still be loose; do not worry if the pancake looks messy.)

Transfer the skillet to the oven and bake the pancake until it is puffed and brown all over, about 15 minutes.

Sprinkle the pancake with the confectioners' sugar, cut it into 4 pieces, and serve each slice with a wedge of lemon, which can be squeezed on the pancake. Serve the slices with applesauce.