Apple puffs

Yield: 4 Servings

Measure Ingredient
¾ cup Aunt Jemima (Orig) pancake m
¾ cup Skim milk
2 tablespoons Vegetable oil*
1 each Jar chunky apple sauce
1 each Large egg
8 eaches Large ripe strawberries
1 x Powdered sugar
1 x 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 ¼ 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

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