|All purpose flour||1⁄2 Cup (8 tbs)|
|Skim milk||3⁄4 Cup (12 tbs)|
|Apricot preserves||6 Tablespoon|
|Powdered sugar||1 1⁄2 Teaspoon|
Combine first 3 ingredients in a medium bowl; stir well.
Combine milk and egg in a small bowl; stir well.
Add to flour mixture, stirring well with a wire whisk.
Coat a 10-inch non-stick skillet with cooking spray, and place over medium-high heat until hot.
Remove pan from heat, and pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film.
Cook about 1 minute.
Lift edge of pancake carefully with a spatula to test for doneness (pancake is ready to turn when it can be shaken loose from pan and the underside is lightly browned).
Turn pancake over, and cook an additional 30 seconds.
Place pancake on a towel; let cool.
Repeat procedure with remaining batter.
Stack pancakes between single layers of wax paper or paper towels to prevent sticking.
Spread 1 tablespoon preserves over each pancake, and roll up.
Garnish with orange slices and raspberries, if desired.
Sprinkle with powdered sugar, if desired.