Recipe - Apple Puffs

Three fourths cup Aunt Jemima (Orig) pancake m
Three fourths cup Skim milk
2 tablespoon 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 One fourth of the batter (enough to make a thin pancake. Allow the
dough to cook until the bubbles form on top but the pack 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 cut or sliced up
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