Chilean Blueberry Alpine Pancakes

Time & Servings
Serves 6
Ingredients
  • 1 Tbsp. margarine 2537
    Becel Margarine Light 907G
    $6.47 • Ea
  • nonstick cooking spray 2538
    Mazola Cooking Spray Original 142G
    $4.24 • Ea
  • 1 large whole egg 2539
    Gray Ridge Large Brown Eggs 18EA
    $3.55 • Ea
  • 1 large egg white 2540
  • 1/2 cup all-purpose flour 2541
    Compliments Unbleached All Purpose Flour 2.5KG
    $4.85 • Ea
  • 1/2 cup skim milk 2542
    Sealtest Milk Skim 1L
    $2.80 • Ea
  • 1 tsp. vanilla extract 2543
    Compliments Vanilla Extract Artificial 500ML
    $4.59 • Ea
  • 1 Tbsp. granulated sugar 2544
    Redpath Sugar Special Fine 2KG
    $2.13 • Ea
  • 1/2 tsp. ground nutmeg 2545
    Compliments Nutmeg Ground 125G
    $3.77 • Ea
  • 1/2 tsp. salt 2546
  • 1 cup fresh Chilean blueberries 2547
    Blueberries From Chile 160G
    $3.23 • Ea
  • 1/2 fresh lemon 2548
    Lemon 1EA
    $0.36 • Ea
  • 1/4 cup confectioner’s sugar 2549
    Redpath Sugar Icing 1KG
    $2.58 • Ea
Directions

Position rack in lower third of oven and preheat to 425°F for 10 minutes. Add margarine and a 5-second spray of cooking spray to a 9-inch or 10-inch pie pan or iron skillet; place in oven to melt margarine. In a large bowl, whisk together whole egg and egg white. Then, whisk in flour, milk, vanilla, sugar, nutmeg and salt. Stir in blueberries. Pour batter into preheated pan and return to oven; bake for 15 to 20 minutes, until edges are puffed and golden brown. Remove from oven; squeeze juice from half fresh lemon over entire surface of pancake and sift confectioner's sugar over all. Cut into wedges and serve hot. 

NUTRIENTS PER SERVING

117 calories, 27 calories from fat, 3 gms fat, 2 gms saturated fat, 41 mg cholesterol, 235 mg sodium, 1gm dietary fiber, 4 gms protein