Sour Cream Blueberry-Lemon Pancakes

Using a nonstick skillet and nonstick cooking spray reduces the fat in these
luscious pancakes dramatically! Blueberry and lemon add a fresh
and unexpected taste to everyday pancakes.

Makes 5 Servings

Ingredients

1 cup minus 1 tablespoon all-purpose flour
1 tablespoon granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 cup skim milk
1/4 cup nonfat sour cream
1/4 cup + 1 tablespoon egg substitute
1 teaspoon vanilla extract
1 tablespoon + 2 teaspoons margarine, melted
1/2 cup blueberries
Finely chopped zest of 1 lemon

In large bowl, combine flour, sugar, baking powder and salt; mix well. In medium
bowl, beat together milk, sour cream, egg substitute and vanilla. Pour milk mixture
over dry ingredients, and with a sturdy spoon, mix until batter is just smooth; stir
in margarine.  Gently fold in blueberries and lemon zest. Spray nonstick skillet
with nonstick cooking spray and set over medium heat; when hot, ladle a scant 1/2
cup of the batter into the pan to make a 6" pancake; when the top of the pancake is
full of holes, flip the pancake and cook very briefly on the second side, just long
enough to brown the second side. Slip onto plate and keep warm.
Repeat with remaining batter.

SERVING SIZE:  1 PANCAKE

POINTS:  4

SELECTIONS:  1 Fat, 1/4 Protein, 1 Bread, 45 Optional Calories

PER SERVING:  182 Calories, 7 g Protein, 5 g Fat, 27 g Carbohydrate,
312 mg Sodium, 1 mg Cholesterol, 1 g Dietary Fiber