Apple Puffs

Ingredients

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 inch 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 pancake 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.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.