Regular liquid egg substitute
1 medium, ripe, peeled, halved, pitted, and chopped
Powdered sugar (confectioner's)
- Bring the half-and-half to a boil in a medium saucepan set over medium-high heat. Remove the saucepan from the heat; set aside.
- Put the egg substitute in a medium bowl. Gradually whisk in the flour, then the granulated sugar, vanilla, and salt until blended. Whisk in the hot half-and-half (the batter will be lumpy); set aside for 1 hour.
- Meanwhile, preheat the oven to 400°F. Spray a 9-inch round cake pan with nonstick spray.
- Stir the batter well and pour into the pan. Dot the surface evenly with the peach and blueberries. Bake until puffed and light golden brown, 35 – 40 minutes. Dust with the confectioners’ sugar. Cut into wedges and serve warm. Yields 1⁄8 of dessert per serving.