Apple Puffs

Title:
Apple Puffs

Yield:
4 Servings

Categories:
Breakfast




Ingredients:





   3/4 c  Aunt Jemima (Orig) pancake m


   3/4 c  Skim milk


     2 tb Vegetable oil*


     1    Jar chunky apple sauce


     1    Large egg


     8    Large ripe strawberries


          Powdered sugar


          Cinnamon






 Mix the  pancake mix, milk, egg and oil in a 2 cup measure. OK to have a


 little rough mixture. Make the mixture a little thinner than regular batter


 but thicker than for a crepe.


   Heat an 8" shallow Teflon (sloped sided) pan with a drop of oil on medium


 heat. Pour in 1/4 of the batter (enough to make a thin pancake. Allow the


 dough to cook until the bubbles form on top but the pk is not cooked all


 the way through. The bottom should be a light golden brown. Scoop 3 Tbs of


 apple sauce on one half of the pancake. Quickly fold the other half over so


 it puffs up. Cook for about a minute or so (being careful not to burn).


 Turn over briefly to cook other side and warm the apples.


   Serve each on a large platter and top with cinnamon and sliced


 strawberries Finish with a little powdered sugar.


   I think what happened was that the applesauce mixed with the still


 uncooked pancake top and was cooked (combined) to make an unusual fluffy


 inside. * Use one Tb of oil to cut fat. ...George


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini