1/2 c  Water

    1/4 c  Margarine or butter

    1/2 c  Pancake & Waffle Mix

           -- (Aunt Jemima Original)
      2    Eggs

      1 pt Vanilla ice cream

           -OR- strawberry ice cream
  2 1/2 c  Sliced strawberries

           -- (sweetened)
  Heat oven to 375 F.  Bring water and margarine to a boil.  Gradually add
  pancake mix, stirring until mixture leaves sides of pan and forms a ball.
  Remove from heat; add eggs, one at a time, beating well after each
  addition.  Drop batter by tablespoons, 2 inches apart, onto ungreased
  cookie sheet.  Bake 25 to 30 minutes or until golden brown.  Remove from
  cookie sheet; cool completely on wire rack.  Slice tops off cooled cream
  puffs, filling with small scoop of ice cream; replace tops.  Store tightly
  covered in freezer until ready to serve; let stand at room temperature
  several minutes before serving.  To serve, top each cream puff with 1/4
  cup strawberries.
  NUTRITIONAL ANALYSIS per serving:
  * calories 149
  * carbohydrates 14 g
  * protein 3 g
  * fat 9 g
  * calcium 79 mg
  * sodium 190 mg
  * cholesterol 70 mg
  * dietary fiber 1 g
  Source: "Hurry, Let's Eat!"
  Reprinted with permission from The Quaker Oats Company
  Electronic format courtesy of Karen Mintzias