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