Puffy Pancakes (German Oven Pancake)
Gradually add flour to egg substitute, beating with rotary beater or in blender.
Stir in milk and melted butter.
Lightly oil or spray with nonstick spray a 9" or 10" ovenproof skillet. (Round cake pan works well.)
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.