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
