Blueberry-Oatmeal Oven Pancake (6 servings) 1 16-ounce can blueberries in syrup 1 and 1/2 cups reduced fat Bisquick 1 cup quick cooking oats 2/3 cup vanilla fat-free yogurt 1 cup skim milk 2 tablespoons white sugar 1 egg white 1 tablespoon cornstarch Preheat oven to 425 degrees F. Spray a 15 1/2 x 10 1/2 inch jelly roll pan with cooking spray. Beat Bisquick, oats, yogurt, milk, sugar and egg white with wire whisk or hand beater until well blended. Drain blueberries, reserving syrup and 1/4 cup blueberries. Gently stir remaining blueberries into batter. Spread batter in pan. Bake 14 to 16 minutes or until set. Meanwhile, cook reserved syrup, the cornstarch and orange peel in 1 quart saucepan over medium heat, stirring frequently, until thickened and bubbly. Stir in reserved 1/4 cup blueberries. Cut pancake into 12 squares. Serve immediately with blueberry sauce. This easy-to-prepare baked pancake requires a store-bought baking mix and canned blueberries (aka pie filling). Mr Breakfast would like to thank muffin for this recipe. Recipe number 211. Submitted 5/5/2002.