Ingredients:

2 tablespoons butter, softened

6 large eggs

1 cup low-fat milk

2⁄3 cup flour

1⁄3 cup sugar

1⁄2 teaspoon salt

1⁄2 teaspoon vanilla extract 1 cup blueberries

1⁄4 cup light corn syrup or pure maple syrup

 

Directions:

Preheat oven to 425 ? F. In a 13 x 9-inch pan, evenly spread butter over bottom and sides. In a blender, blend eggs, milk, flour, sugar, salt and vanilla until smooth. Pour batter into baking dish; bake until pan- cake is golden brown and puffy, 20 to 25 minutes. Meanwhile, in a small skillet over medium heat, heat blueberries and corn syrup just until the first blueberry pops, about 2 minutes; remove from heat. Remove pancake from oven; pour blueberry syrup into center of the pancake; cut into 6 pieces. Serve immediately.

 

Yield: 6 portions

 

Per portion: 270 calories, 37 g carbohydrate, 10 g total fat