Apple puffs
4 Servings
Ingredients
| Quantity | 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 |
Directions
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