You are here: Home » Recipes » Blueberry Alpine Pancakes Blueberry Alpine Pancakes Recipe by Chilean Fresh Fruit Association Yield 6 servings This Dutch Baby pancake is topped with fresh blueberries. © 2010 Chilean Fresh Fruit Association Media Center PrintEmail Ingredients 1 tablespoon margarine Nonstick cooking spray1/4 cup Egg Beaters®1 large egg white1/2 cup all-purpose flour1/2 cup skim milk1 teaspoon vanilla extract1 tablespoon granulated sugar1/2 teaspoon ground nutmeg1/2 teaspoon salt1 cup fresh Chilean blueberries1/2 fresh lemon1/4 cup confectioner's sugar Instructions Position rack in lower third of oven and preheat to 425F for 10 minutes. Add margarine and a 5-second spray of cooking spray to a 9-inch or 10-inch pie pan or iron skillet; place in oven to melt margarine. In a large bowl, whisk together Egg Beaters and egg white. Then, whisk in flour, milk, vanilla, sugar, nutmeg and salt. Stir in blueberries. Pour batter into preheated pan and return to oven; bake for 15 to 20 minutes, until edges are puffed and golden brown. Remove from oven; squeeze juice from half fresh lemon over entire surface of pancake and sift confectioner’s sugar over all. Cut into wedges and serve hot.