1/2 cup flour
3/4 cup egg substitute
1/2 cup skim milk
5 tsp. margarine, melted
2 cups sliced fruit
2 Tbsp. powdered sugar (or less)
1 lemon, cut into wedges

Preheat oven to 450 degrees F. Gradually add flour to egg substitute, beating well. Stir in milk and melted margarine. Lightly oil or spray with no-stickum, a 9" or 10" ovenproof skillet. (Round cake pan works well.) Pour batter into pan or skillet. Bake for 20 minutes.
(Pancake will form a well in the center and sides will puff up.) Spoon fruit into center of the pancake. Loosen pancake from pan with wide spatula and cut into wedges with sharp knife. Serve immediately with powdered sugar and lemon wedges. Serves 2