Blueberry Alpine Pancakes

© 2010 Chilean Fresh Fruit Association Media Center
  • Yield: 6 servings


1tablespoon margarine
Nonstick cooking spray
1/4cup Egg Beaters®
1large egg white
1/2cup all-purpose flour
1/2cup skim milk
1teaspoon vanilla extract
1tablespoon granulated sugar
1/2teaspoon ground nutmeg
1/2teaspoon salt
1cup fresh Chilean blueberries
1/2 fresh lemon
1/4cup confectioner's sugar


  1. Position rack in lower third of oven and preheat to 425F 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.
  2. In a large bowl, whisk together Egg Beaters 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.