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