| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables, Eggs | Breakfast | 4 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Jesus: If only you knew . . .”