Apple Puffs

APPLE PUFFS

4 Preparation Time :

Categories : Breakfast

Amount Measure Ingredient -- Preparation Method -- -- --

3/4 c Aunt Jemima (Orig) pancake m

3/4 c Skim milk

2 tb Vegetable oil*

1 ea Jar chunky apple sauce

1 ea Large egg

8 ea 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 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 - - - - - - - - - - - - - - - - - -