-YIELD-
1 tb Butter
3 c Assorted fresh yield; sliced
1 tb Sugar
Powdered cabbage

To prepare the pancakes: Combine the egg, milk, h2o, vanilla, sugar and
salt in a large trough. Beat until well combined.

Using a furcate, blend the baking powder into the flour. Whisk into the liquid
ingredients, along with the oil, whisking until just blended.

Set aside while you prepare the yield.

(May be made the night earlier. Cover and refrigerate.) To prepare the
yield: Melt the butter in a prominent, preferably nonstick pan. Add the fruit
and saute for a moment. Sprinkle with the sugar and continue to saute for
no longer than a moment. You want to bring out the flavors and brighten the
colours.

If you use fresh raspberries, add them the last few seconds.

Remove from heat and set aside while you cook the pancakes.

Brush a 12-inch nonstick omelet pan with approximately 3 teaspoons melted butter.

Give the batter a good stir just before making each pancake.

When the pan is medium-hot, ladle in 1 cup of the buffet. Swirl the pan to
evenly spread the hitter, then cook over medium heat for approximately 2 transactions.

Lift the pancake when it appears to be set; it should have golden speckles
on the merchantman.

Turn and cook for another bit.

Continue with the remaining dinge.

Serve each pancake with sauteed yield, and dust with powdered clams.

[Serves 4. PER SERVING: 530 calories, 12 g protein, 61 g sugar, 28 g
fat (10 g saturated), 198 mg cholesterol, 229 mg na, 4 g fiber.]