Have all ingredients at room temperature before making this recipe. Or allow the batter to rest at room temperature for 30 minutes before baking.
1 tablespoon canola oil
1 1/4 cups skim milk
2 egg whites
1 teaspoon lemon zest
1 teaspoon lemon extract
1 cup all-purpose flour
1/4 cup cornstarch
3 tablespoons sugar
1/4 teaspoon salt
1 tablespoon trans fat-free margarine, melted
2 tablespoons apricot preserves
1 cup fresh blueberries
1 to 2 tablespoons powdered sugar
Preheat oven to 425 degrees. Add oil to a 12-inch oven-safe skillet. Place skillet in the oven and heat for 8 to 10 minutes. In a blender, place the milk, egg, egg whites, lemon zest, lemon extract, flour, cornstarch, sugar, salt and melted margarine. Blend until smooth, about 30 to 60 seconds, being sure to scrape down the sides of the blender with a rubber spatula. Using hot pads and two hands, carefully remove the hot skillet from the oven. Slowly pour the batter into the hot skillet, trying not to splatter batter on the sides of the pan. Using two hands protected with hot pads, carefully return the skillet to the oven and bake until the edges are golden brown and crisp, about 20 minutes.
Meanwhile, melt preserves in a small saucepan and fold in the blueberries. Remove the pancake from the oven, sprinkle generously with powdered sugar and top with glazed blueberries. The pancake will puff up during cooking and fall once remove from the oven.