Title: Apple Puffs
Categories: Breakfast
Yield: 4 Servings
| 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